Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cups sugar
2 teaspoons grated lemon zest
6 eggs, at room temperature
1/2 cup minced crystallized ginger (about 2 oz.), tossed with 2 tsp. flour
2 teaspoons vanilla extract
3/4 cup buttermilk
1 cup confectioners' sugar
2 teaspoons lemon juice
3 to 4 Tbsp. buttermilk
How to Make It
Make cake: Preheat oven to 325°F. Butter and flour a 10-inch nonstick Bundt pan.
In a bowl, mix flour, baking soda, ground ginger and salt. In another bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 3 minutes. Beat in eggs one at a time. Add minced ginger and vanilla.
Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
Transfer batter to pan. Bake until a skewer inserted in cake comes out clean, about 1 hour 10 minutes. Let cool in pan on a rack for 15 minutes. Invert onto rack to cool fully.
Make glaze: Whisk confectioners' sugar, lemon juice and 3 Tbsp. buttermilk until smooth. Add more buttermilk 1 tsp. at a time if needed. Drizzle over cake; let stand for 30 minutes.