-
-
My review
Zesty Lemon Loaf
6
Kathleen C
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 284Original recipe yields 20 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6278 Ratings
-
-
-
-
-
Most helpful positive review
6/12/2008
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, bu...
Most helpful critical review
12/19/2009
The glaze was the best part of this recipe, and I will definitely use that again on another lemon cake. However, the cake was just okay, and I didn't get any "zesty" at all. Couldn't taste the a...
Most helpful
Most positive
Least positive
Newest
6/12/2008
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, bu...
4/25/2013
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 ...
6/8/2012
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 l...
3/8/2008
This recipe turned out GREAT. The loaf pans should be 9x5. I used 8x4 pans and used the extra batter for cupcakes. For one loaf I added poppyseeds and the other half I add partially thawed ma...
5/1/2008
This is a nice basic lemon loaf recipe. The buttermilk makes it very tangy. Definitely a great starter. I wanted an easy recipe and I got it. I like a super strong lemon flavor, so I added a ha...
6/21/2010
Absolutely delicious! Exactly what I was looking for. I think its very close to a pound cake consistancy. Very versitale, I had to make changes since I didn't have all the ingredients. Didn'...
1/30/2008
I made this for a pot luck as a dessert. I dressed it up with crystalized grpaes and tangerines...so nice! My husband told me it was the best cake as it is not too sweet or tart...just right. Ot...
5/30/2013
Simple to put together and as darned near close to perfect as can be created! I was aiming for maximum lemon flavor without using the glaze, so in place of Grand Marnier I used limoncello, which...
6/13/2012
love it , melts on ur mouth , i added 3 teaspoon of poppy seeds .