Zesty Lemon Loaf Recipe - Allrecipes.com
Zesty Lemon Loaf Recipe
  • READY IN ABOUT hrs

Zesty Lemon Loaf

Recipe by  

"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 Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 40 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jun 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, 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. ;)

 
Most Helpful Critical Review
Dec 21, 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 acidity of the buttermilk, the flavor of the Grand Marinier, or the ginger's zing. I had high hopes, but it is actually kind of blah.

 
Apr 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 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.

 
Jun 08, 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 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.

 
Mar 08, 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 mango. I just furthur cubed the large frozen mango cubes that I had partially thawed (hard frozen mango is impossible to chop). I used ammaretto instead of orange liqueur and used sour cream thinned out with milk for the buttermilk I didn't have. The lemon glaze on top adds alot of sparkle to the loaves. Thanks for the great recipe!!

 
Jan 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. Others have asked me for the recipe, so I say it is a winner! Easy to make and it stays fresh for days.

 
Jun 13, 2012

love it , melts on ur mouth , i added 3 teaspoon of poppy seeds .

 
May 15, 2009

This was a tasty cake with lots of lemon flavor. Adults will probably enjoy it more than children, because it's pretty tangy. It's a bit lighter than a pound cake, but heavier than a regular cake. I used 1 cup of milk mixed with 1/4 c. lemon juice, as I didn't have any buttermilk. Also, the glaze was WAY too thin--I think a tablespoon of lemon juice would have been enough. I put a little of the glaze (I thickened it with lots more powdered sugar)on while the cake was warm and added a bit more when it had cooled. This way some soaked in, and some remained on top.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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