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My review
Zesty Lemon Loaf
1
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."
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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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 7189 Ratings
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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...
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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...
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'...
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...
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 .