Lemon Ginger Bread

Karen, FamilyStyle Food

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
By Karen
Makes 1 loaf


2 tablespoons grated fresh ginger
Freshly grated zest from 1 lemon
1 cup sugar
½ cup (1 stick) butter
2 eggs
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.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


One thought on “Lemon Ginger Bread

Leave a Reply

Your email address will not be published. Required fields are marked *