About this recipe:This lemon drizzle cake in a loaf tin has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon drizzle loaf special. Great with tea.
375g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons orange liqueur (such as Grand Marnier®)
3 tablespoons grated lemon zest
1/2 teaspoon ground ginger
125ml fresh lemon juice
150g caster sugar
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Method Prep:20min › Cook:50min › Extra time:30min › Ready in:1hr40min
Preheat oven to 180 C / Gas 4. Lightly grease 2 loaf tins.
Sift together the flour, baking powder and salt in a bowl; set aside. Cream together the butter and 400g 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 tins.
Bake in the preheated ovens until a skewer or small knife inserted in the crown comes out clean, about 50 minutes. Remove from tins and move to a cooling rack.
Whisk together the lemon juice and 150g sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.
I'm quite willing to accept that there's something wrong with my oven because this was ready in 20 minutes with the top totally burnt! I sliced the top off though and it still tasted lovely. The photo accompanying this recipe is misleading because the icing was clearly made with icing sugar, not caster sugar as the recipe stipulates. I will try this recipe again in the future and tweak my oven settings. - 01 Apr 2016