- Calories 543
- Fat 18g
- Satfat 11g
- Protein 7g
- Carbohydrate 88g
- Fiber 1g
- Cholesterol 148mg
- Sodium 200mg
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.