Zesty Lemon Loaf

SUBMITTED BY: Kathleen C PHOTO BY: gogogo

"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."

PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 2 loaves

USMETRIC

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INGREDIENTS

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (Grand Marnier®)
3 tablespoons grated lemon zest
1 1/4 cups buttermilk
1/2 teaspoon ground ginger
1/2 cup fresh lemon juice
3/4 cup white sugar

READ REVIEWS (3)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
Sift together the flour, baking powder, 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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REVIEWS

Reviewed on Jan. 30, 2008 by mylisssa

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.

4 users found this review helpful

Reviewed on Mar. 8, 2008 by CMOCVA

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!!

1 user found this review helpful

Reviewed on May 1, 2008 by NANSYPANTS

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 half cup of lemon juice straight to the batter, and to make it extra moist a package of lemon pudding/pie filling. I omitted the alcohol and I don't think it tasted like it was lacking anything. I would like to make it again using blueberries and a cream cheese icing, I think that would be great! For this amount of batter I used it to make two 8x4 loaves for 50 minutes.

0 users found this review helpful

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Recipe Submitter:

Kathleen C

	Cooking Level: Intermediate Living In: North Vancouver, British Columbia, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 284

Total Fat: 10.5g
Cholesterol: 68mg
Sodium: 201mg
Total Carbs: 44.1g
Dietary Fiber: 0.6g
Protein: 3.8g

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