Description
When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm…
Ingredients
- Fresh Ginger
- Granulated Sugar
- All-purpose Flour
- Baking Powder
- Ground Ginger
- Salt
- Whole Milk
- Vanilla
- Unsalted Butter
- Fresh Lemon Zest
- Eggs
- Fresh Lemon Juice
- Icing Sugar
Instructions
- Preheat oven to 325f
- Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess
- Chill 10 minutes
- Finely grind together fresh ginger and 1 / 4 cup sugar in a food processor
- Whisk together flour, baking powder, ground ginger, and salt
- Stir together milk and vanilla in a small bowl
- Beat together butter, remaining 1 / 2 cup plus 2 tbs sugar, and zest in a large bowl with an electric mixer until fluffy
- Add eggs 1 at a time, beating well after each addition
- 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
- Mix in ginger sugar until just combined, then lemon juice
- 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
- Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely
- 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
- Drizzle decoratively over top of cake
- Serve to six very lucky friends or family members!