A hit of lemon never fails to perk up my senses; I love the refreshing spray of essential oil that floats around me whenever I zest one.
Lemon and ginger are classic together in this quick bread; it’s especially nice toasted and spread with soft butter and a fruit jam like raspberry or orange marmalade.
Lemon Ginger Bread
Makes 1 loaf
2 tablespoons grated fresh ginger
Freshly grated zest from 1 lemon
1 cup sugar
½ cup (1 stick) butter
1 cup buttermilk
2 cups flour
½ teaspoon salt
¾ teaspoon baking soda
Heat oven to 375°F and butter a standard-sized loaf pan.
Combine ginger, zest and 1/3 cup sugar in a small bowl.
Beat butter in a heavy duty mixer bowl until creamy. Add ginger-lemon sugar mixture and beat 2 minutes until fluffy; add eggs one at a time until blended. Lower mixer speed and mix in buttermilk until smooth; add the flour, salt, baking soda and remaining 2/3 cup sugar; stir until just combined.
Scrape batter into prepared loaf pan and bake 45-50 minutes; until top is golden and springs back lightly to touch. Cool completely before slicing.
breakfast, brunch, dessert, quick bread
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