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.
How to Make It
Step 1
Make cake: Preheat oven to 325°F. Butter and flour a 10-inch nonstick Bundt pan.
Step 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.
Step 3
Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
Step 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.
Step 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.
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