Zesty Lemon Loaf

Zesty Lemon Loaf

Made  times
Kathleen C 0

"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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1 h 40 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 32 Ratings

Most helpful positive review

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

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

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...

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 ...

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...

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...

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...

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...

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

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'...

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 c...

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