Lemon-Soaked Ginger Pound Cake

Recipe by Dona England
READY IN: 1hr 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • grease and flour a 10 inch bundt pan.
  • Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
  • Set Aside.
  • Beat butter in a separate bowl until light and creamy about 2 minutes.
  • Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
  • Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
  • Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
  • At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
  • Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
  • Slide a baking sheet under the cake to catch the glaze drippings.
  • While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
  • Remove from heat.
  • Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
  • Use the whole pan of soaking syrup.
  • Dust the cooked cake with confectioners sugar.
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