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.
Ingredients
- all-purpose flour: 3 cups
- baking powder: 2 tsp
- ground ginger: 0.5 tsp
- salt: 0.25 tsp
- butter: 1 cup
- sugar: 2 cups
- eggs: 4 piece
- brandy-based orange liqueur (such as Grand Marnier®): 2 Tbsp
- lemon zest: 3 Tbsp (grated)
- ¼ cups buttermilk: 1 piece
- lemon juice: 0.5 cup (fresh)
- white sugar: 0.75 cup
Metric Conversion
Stages of cooking
-
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.
