Yummy lemon loaf recipe.

17 years ago

I had some sour cream to use up and a bunch of Meyer lemons that needed attention so I went hunting for a recipe to utilize both and found a goody.

Zesty Lemon Loaf

Submitted By: Kathleen C

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Ready In: 1 Hour 40 Minutes

"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:

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 MarnierÃÂ®)

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

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.

2. 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.

3. Bake in the preheated oven 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.

My changes: I used sour cream in place of the buttermilk and left out the ginger. I also used a powdered sugar/lemon juice glaze instead of the the juice and sugar combo above. I used a bamboo skewer to poke holes all over the loaves and drizzled it while warm.

Here is a link that might be useful: Zesty Lemon Loaf

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Comments (16)

lyndaluu2
17 years ago
Sounds wonderful, lemon is my favorite for pie, cake etc....

Linda
caflowerluver
17 years ago
It does sound yummy. I will have go get some buttermilk but I have plenty of lemons on my lemon trees. And I even have some Grand Marnier. I love lemon recipes.
Thanks.
Clare
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coconut_nj
17 years ago
Clare, I always seem to have buttermilk in my fridge lately because of making creole cream cheese, but in times past I never worried about having buttermilk and just soured milk with lemon juice or vinegar. I've never been able to tell the difference in the end product. A teaspoon or so per cup of milk will do it.

Thanks Barnmom, that does look like a really good recipe. I copied it right off. Think I can use that to sneak a little ginger into Christy? lol..
stacy3
17 years ago
barnmom that sounds great. Saved it.

coconut - what is creole cream cheese and how do you make it and what do you do with it?
User
17 years ago
Eileen, I love lemon loaves. This one does sound really good. Thanks.

Ann
coconut_nj
17 years ago
Stacy, creole cream cheese.. hmm.. well.. it's actually a fresh cheese that is basically a light cream cheese similar to neufchÃ¢tel. Many people would think of it as between cream cheese and sour cream, or a tangy cottage cheese but smoother. I've looked up some various fresh cheese recipes and the one for neufchÃ¢tel on the cheese site is just about exactly the same. So, a light cream cheese. In Louisianna it comes in containers like cottage cheese and depending on the brand has more or less liquid on it. Most people eat it as is or with sugar on it. Some might put cinnamon sugar on it. If it's dry they will often put some milk or cream on it and eat it. When I make it I leave it in the whey and don't drain or press it like most recipes will tell you to do with it. Christy will just scoop out a bowl and go to town.

It's very simple to make.

Homemade Creole Cream Cheese

Ingredients
1 gallon skim milk, at room temperature (between 70 and 80 degrees F)
1/2 cup cultured buttermilk
1/2 teaspoon rennet (6 to 8 drops)
6 to 7 cream cheese molds (2 cups each)
Cheesecloth
Directions
In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute. Cover the container with plastic wrap or cheesecloth and allow to stand at room temperature (between 70 and 80 degrees F) for 16 to 24 hours. Do not stir again, or you will break the curds. The longer the mixture sits, the firmer the cheese will be.

Carefully ladle the curds into cheese molds lined with cheesecloth. (These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds.) Place molds inside a baking pan to catch the excess whey that will drain off of the cheeses. Place molds in the refrigerator for at least 6 to 8 hours, longer is fine (cheese will become firmer as more liquid drains). The cheese is now ready to eat and will keep, refrigerated, for at least two weeks.

Coconuts notes: You can halve the recipe easily. For the rennet I use a half a tab for the full gallon, so quarter of a tablet for a half gallon. I generally have 1% milk on hand so I just use that if I don't want to wait to get the skim. You can also use more fat milk for a richer product. I don't bother to heat the milk to 70 since even though my house is colder than that in the winter you just let it sit out at room temperature longer. You can see when the whey has really seperated from the cheese. It often takes about a day and a half or so. You can then pour off most of the whey to use in something else [like bread].

If you get old fashioned cream cheese ice cream down there it is made with this. You could of course drain it and use it like any cream cheese.
centralcacyclist
Original Author
17 years ago
Creole cream cheese sounds very interesting. I might have to try it. You don't have to scald the milk first as for making homemade yogurt?
coconut_nj
17 years ago
No, you don't have to scald it. Just mix it up and let it sit. Between the amount of buttermilk and the rennet, it sets up easily, with time.
stacy3
17 years ago
well, yes - it does sound interesting! Thanks for the info. Where do you get rennet?
coconut_nj
17 years ago
Our grocery store carries it. In the pudding section. Junket Rennet is the brand. It's pretty old fashioned so not all stores still carry it. Someone was looking for it a while ago and it is available online, but then you have the shipping to deal with.
gardengrl
17 years ago
Hmmmm...I've been wanting to try this cheese thing. Do you think you could sub the skim milk for goat's milk and make a sort of chevre (sp?)?

Sorry to highjack the post!
coconut_nj
17 years ago
Heh.. I'm sorry to hijack this thread too.

Yes, you sure can use goat milk. When I was looking up similar recipes on the cheese making site, the neuf recipe called for goats milk, but said you could use cows milk. A lot of this cheese stuff is easier than I thought. I bought an extra gallon of milk this week to make some mozzarella. Christy still needs to get me the citric acid powder or I'll be crushing vitamin C soon.

This cheese making site is very interesting. It's not where I got my recipe from, but has many good recipes for common home made cheeses.

Here is a link that might be useful: Cheese Making
maureen_me
17 years ago
Just to leapfrog back to the original subject for a sec, I had a bag of lemons that were on their way out, so this recipe was perfect timing for me. I baked two loaves last night, with almost all the same changes you made, Barnmom--I didn't have any buttermilk, so I used sour cream thinned with regular milk, and when I went to get the ground ginger, there wasn't any there. I also ran out of granulated sugar midway through (that was unexpected!), so I subbed the shortfall with light brown sugar. And also did the powdered sugar/poke holes glaze.

They came out great! I stuck the extra one in the freezer last night, but it may not be there long, since we're already halfway through the first one. Thanks for posting this--it's a lovely, lemony, moist cake, and I'll make it again for sure.
lisazone6_ma
17 years ago
This sounds wonderful - another lemony treat! I love anything lemon so will definitely give this a try. Thanks for posting it.

And thanks for the link to the cheese site - I'll have to try some of them out. I made cheese from a recipe in an Indian cookbook I have - it was just putting some vinegar in the warmed milk and then draining the curds and letting it set for a bit, but it was fun to do. I've meant to get more into it, but like so many other things I'd like to do, I never seem to have the time! I'd like to try making fresh mozarella tho. I'll have to work up to it I guess as he says it's complicated!

Lisa
centralcacyclist
Original Author
17 years ago
I liked this recipe because it is really lemony. I looked at a lot of lemon tea bread recipes and most of them have just a bit of zest and a tablespoon or 2 of juice.

I want to make it with pecans or walnuts next time.
sooz
17 years ago
A friend just gave me a whole bunch of Meyer lemons! So glad you posted this recipe thread!

Smiles,
Sooz

Yummy lemon loaf recipe.

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Yummy lemon loaf recipe.

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