Zesty Lemon Loaf22 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 40 min
“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.” - by Kathleen C
Original recipe yields 2 loaves
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
- 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.
- 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.
- 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.
Amount Per Serving (20 total)
- 284 cal
- 10.5 g
- 44.1 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"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) ..." See morefor 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..." See more 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..." See more 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."
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