Lemon Ginger Pound Cake

Recipe by MarieRynr
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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