-
1
Preheat oven to 325u00b0F.
-
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!
