Lemon Ginger Pound Cake

Lemon Ginger Pound Cake Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Celebrate spring with this buttery, tender, and moist Lemon Ginger Pound Cake. This pound cake gets a double dose of lemon in the cake and in the glaze.

Yield:

Serves: 12

Recipe Time

Prep: 15 Minutes
Bake: 1 Hour, 10 Minutes
Stand: 30 Minutes

Nutritional Information

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

Ingredients

Cake:
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
Glaze:
1 cup confectioners' sugar
2 teaspoons lemon juice
3 to 4 Tbsp. buttermilk

Preparation

1. Make cake: Preheat oven to 325°F. Butter and flour a 10-inch nonstick Bundt pan.

2. 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.

3. Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.

4. 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.

5. 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.

Note:

April 2014
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