Showing posts with label Lemon Grand Marnier Loaf Cake. Show all posts
Showing posts with label Lemon Grand Marnier Loaf Cake. Show all posts

Monday, February 20, 2017

Lemon Grand Marnier Loaf Cake

I blame it on the overcast weather. We weren't socked by snow like Sheila, but the weather has been dreary. Just about right for writing mysteries!

But for whatever reason, I had lemon pound cake on the brain. Except I didn't want anything heavy. No sour cream. Nothing too dense. A nice light slightly lemony cake in the shape of a loaf. With Grand Marnier for a little kick.

And then I received this lovely bottle of Grand Marnier Signature Collection No. 2 with oranges, raspberries, and peaches. Yum. I decided it was fate. I had to bake it.

I found a recipe I liked at House and Home. It was simple and basic and didn't sound heavy. Well, there was sour cream. So I swapped that for buttermilk, or more precisely, milk and vinegar. The lemon glaze was the same one that my mother has used for as long as I can remember. Super quick and easy.

This is a very nice fundamental recipe that I suspect can be easily altered. With blueberries, perhaps. Hmm, I may have to try it without the citrus and see how it does with chocolate!

Lemon Loaf Cake with Grand Marnier
based on a recipe from House and Home

1/3 cup milk (I used 2%)
1/2 teaspoon vinegar
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
3 tablespoons freshly squeezed lemon juice
2 tablespoons Grand Marnier Signature Collection No. 2

Preheat oven to 350. Butter a 9x5 loaf pan and line with parchment paper.

Pour the vinegar into the milk and set aside.

Mix together the flour, salt, baking powder, and baking soda and set aside. Cream the butter with the sugar. Beat in the eggs and continue beating for about 2-3 minutes until it's thick and lighter in color.

On a low speed, gradually add half the flour mixture, then the milk, then the remaining flour, beating to incorporate. Add the lemon juice and the Grand Marnier. Beat another 30 seconds to 1 minute. It should be thick and creamy.

Pour into the prepared loaf pan and bake about 55 minutes or until a cake tester comes out clean.

More Grand Marnier and Glaze

2-3 tablespoons Grand Marnier
1/2 cup sifted confectioner’s sugar
1 tablespoon freshly squeezed lemon juice

After the cake has cooled completely (this can be done the next day), poke holes in the split in the top. Drizzle the Grand Marnier over the holes allowing it to soak into the cake.

Mix together the confectioner's sugar and lemon juice with a mini-whisk or a fork. (This is very forgiving, if it's too thick or thin, just add more juice or sugar.) Set the loaf cake on something that will catch any drips. Drizzle across the top.

Nice thick batter.
After baking. You could actually just sprinkle with powdered sugar and serve!
Holes for the liquor.
Mix the lemon juice and powdered sugar.

Can you see the liquor coming down through the middle?