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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm... Ingredients:
3 tablespoons finely chopped peeled fresh ginger |
3/4 cup granulated sugar, plus |
2 tablespoons granulated sugar |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 cup whole milk |
1/2 teaspoon vanilla |
1/2 cup unsalted butter, softened |
2 tablespoons finely grated fresh lemon zest |
2 large eggs |
2 tablespoons fresh lemon juice |
1/2 cup icing sugar |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. Preheat oven to 325°F.
2. Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
3. Chill 10 minutes.
4. Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
5. Whisk together flour, baking powder, ground ginger, and salt.
6. Stir together milk and vanilla in a small bowl.
7. Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
8. Add eggs 1 at a time, beating well after each addition.
9. Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
10. Mix in ginger sugar until just combined, then lemon juice.
11. Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
12. Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
13. Gradually add confectioners’ sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
14. Drizzle decoratively over top of cake.
15. Serve to six very lucky friends or family members!
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