BATTER:
GLAZE (optional, but highly recommended):
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Greetings,
I don’t have regular milk. Could I use coconut milk instead?
I do have buttermilk powder for the buttermilk park.
Thank you
Hi, Jocina. You can absolutely use coconut milk in this recipe as a substitute for cow’s milk.
I am wondering if I could make these in cupcake sizes rather than loaves. I want to include them in some baskets I'm going to prepare.
That’s a great idea! Monitor the baking time, since it will differ from original recipe.
I was wondering if the loaf can be made in advance, then refrigerated or frozen, and glazed the day to be served? Would this affect the integrity of taste, etc.?
That is an excellent idea. You can certainly bake and then freeze the loaf. Glaze it once it has thawed. This is a much loved recipe here, we hope you enjoy it as well.
I used to make a lemon loaf almost identical to this (except for the coconut) every February during the worst howling winter weather. It was a tradition, along with Indian Pudding baking in the oven all day. But the last couple of years it seems February didn't have quite the worst howling winter weather any more! I make it anyway, I will try this version because the picture is just awesome!
I would love to get your Indian pudding receipe. You don't see that everyday and I love it. Thanks
Indian Pudding? We’ve got that—several ways. Look here for 15(!) recipes: http://www.almanac.com/search/site/indian%20pudding
I made this and it was delicious! I have been craving it lately and am glad I found it...someone wanted the recipe and I lost my copy. Mine was very moist and full of lemony flavor. The glaze especially, with some zest in it will zing it up.