Lemon Ginger Pound Cake Recipe

Name: Lemon Ginger Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons ground ginger; 1/2 teaspoon salt; 16 tablespoons (2 sticks) unsalted butter, at room temperature; 3 cups sugar; 2 teaspoons grated lemon zest; 6 eggs, at room temperature; 1/2 cup minced crystallized ginger (about 2 oz.), tossed with 2 tsp. flour; 2 teaspoons vanilla extract; 3/4 cup buttermilk; Glaze:; 1 cup confectioners' sugar; 2 teaspoons lemon juice; 3 to 4 Tbsp. buttermilk

Servings: persons

Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cups sugar
2 teaspoons grated lemon zest
6 eggs, at room temperature
1/2 cup minced crystallized ginger (about 2 oz.), tossed with 2 tsp. flour
2 teaspoons vanilla extract
3/4 cup buttermilk
Glaze:
1 cup confectioners' sugar
2 teaspoons lemon juice
3 to 4 Tbsp. buttermilk

1
Make cake: Preheat oven to 325u00b0F. Butter and flour a 10-inch nonstick Bundt pan.
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.
3
Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
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.
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.

2595

kcal

Calories

157

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake:, 3 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons ground ginger, and more.

Yes, Lemon Ginger Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ginger Pound Cake

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