Ingredients for Lemon Ginger Pound Cake
- 1 tablespoon fresh ginger, finely grated
- Granulated Sugar
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- Whole Milk
- 1 teaspoon vanilla extract
- Unsalted Butter
- Fresh Lemon Zest
- 4 large eggs
- Fresh Lemon Juice
- Icing Sugar
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How to Make Lemon Ginger Pound Cake
- Preheat oven to 325°F (160°C).
- Generously grease and flour a 4-5 cup nonstick bundt, kugelhopf, or loaf pan. Chill for 10 minutes.
- Finely grind 1 tablespoon of fresh ginger and 1/4 cup granulated sugar together in a food processor.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground ginger, and 1/2 teaspoon salt.
- In a small bowl, whisk together 1 cup milk and 1 teaspoon vanilla extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1/2 cup plus 2 tablespoons granulated sugar, and the zest of 2 lemons using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients and the wet ingredients to the butter mixture in four additions, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Stir in the ginger-sugar mixture and 2 tablespoons of lemon juice until just combined.
- Pour batter into the prepared pan, smoothing the top.
- Bake in the preheated oven for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Gradually whisk 2 cups confectioners' sugar into 1 tablespoon lemon juice until smooth. Add more lemon juice, 1 drop at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze decoratively over the top.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
160g
Fat
52g
Carbs
19g
