Zesty Lemon Loaf

Zesty Lemon Loaf

Kathleen C 0

"This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine."

Ingredients 1 h 40 m {{adjustedServings}} servings 284 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
  2. Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
  3. Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
  4. Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.
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Reviews 25

  1. 28 Ratings


Oh my god. I made this for the first time, with a few changes, and the result was INCREDIBLE. Melt-in-your-mouth texture, tender... mmmm. I reduced sugar to 2/3 cup, and beat the butter (yes, butter) for 3mins, sugar for 3 mins, eggs + extracts (vanilla, almond, orange)for 3 mins, (used sour cream instead of buttermilk) and then added the final ingredients- plus I alternated between flour mixture and liquid beginning with flour mixture. (the flour, salt, baking powder) I guarentee my mixing method will work. ;)


There are 5-star recipes, and then there are FIVE STAR recipes. This is a FIVE STAR recipe. Oh my goodness, what a treat! Moist and lemony and exquisitely delicious. I used a combination of lemons and limes to use what I had on hand and Limoncello for the Grand Marnier (Triple Sec would have been a fine substitute too!) I did add the ginger as directed, but quite honestly neither Hubs nor I could detect it. As for the syrupy drizzle, I boiled the lemon juice/ sugar mixture for a couple of minutes to make sure the sugar was dissolved. Man oh man, that cake soaked that right up! (I brushed it over the cake, little by little, with a pastry brush) No wonder it was so good and sweet and sinfully moist and lemony! But I didn't stop there. The cake looked half-dressed, and looked like it could use some accessorizing. So I made a powdered sugar glaze with about a cup of powdered sugar and enough lemon juice and milk to make it about the consistency of thick Elmer's Glue, and then gave it a few shavings of fresh grated lemon zest. I swear that took it right over the top. Hubs and I had a little taste of the cake and I was proud to give the rest away to some friends in Naples. We were told it completely disappeared in a matter of a few minutes. I promised those who weren't lucky enough to get any I'd be back with more.


Made 2 batches today and love the taste and texture. There may be a possible error in the recipe or I am totally misreading it. I can not find where it says to add the ginger. I accidentally left it out of the first batch. The second batch, I added it to the dry mixture. The GINGER is a must! It really adds that extra touch. So 4 stars with no ginger, 5 stars when you add it.