Prep 30 mins
Cook 40 mins
When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm...
- 3 tablespoons finely chopped peeled fresh ginger
- 3⁄4 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 cup whole milk
- 1⁄2 teaspoon vanilla
- 1⁄2 cup unsalted butter, softened
- 2 tablespoons finely grated fresh lemon zest
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1⁄2 cup icing sugar
- 1 1⁄2 tablespoons fresh lemon juice
- Preheat oven to 325°F.
- Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
- Chill 10 minutes.
- Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
- Whisk together flour, baking powder, ground ginger, and salt.
- Stir together milk and vanilla in a small bowl.
- Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
- Mix in ginger sugar until just combined, then lemon juice.
- Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
- Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
- Gradually add confectioners’ sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
- Drizzle decoratively over top of cake.
- Serve to six very lucky friends or family members!
So just totally put a healthy twist on your great amazing great. I found it hard to find a lemon/ginger baked good without tonnes of sugar, milk and butter. I subbed butter for 3/4 cup oil, milk for half/half lemon juice and water on top of your lemon juice already and I added 2 more table spoons of fresh ginger. So yum, still so fluffy. Thanks for the help and try my zinged up version?
This came out of the oven an hour ago and it has already been demolished...there are only a few miserable crumbs left! A great cake - I'll definitely be keeping this recipe!
Loved this cake, simple to put together with a fresh lemon-y taste. I didn't like the look of the ginger strands at first but in the end the cake was fine, they weren't a problem when eating it. The flavour was wonderful!