Description
Make a moist and zesty lemon loaf cake.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 ¾ cups white sugar, divided
- 1 cup butter
- 4 eggs
- 3 tablespoons grated lemon zest
- 2 tablespoons brandy-based orange liqueur (such as Grand Marnier)
- 1 ¼ cups buttermilk
- ½ cup fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
- Sift flour, baking powder, ground ginger, and salt together in a bowl; set aside. Beat 2 cups sugar and butter together in a separate large bowl; beat in eggs. Stir in lemon zest and orange liqueur. Add buttermilk, then gently whisk in flour mixture. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick or small knife inserted into centers comes out clean, about 50 minutes. Remove from pans; transfer to a wire rack to cool.
- Meanwhile, whisk remaining ¾ cup sugar and lemon juice together until sugar dissolves; gently drizzle over hot loaves. Cool loaves completely before serving.
Notes
- Cool loaves completely before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg