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1
Preheat oven to 350 degrees.
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2
grease and flour a 10 inch bundt pan.
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3
Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
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4
Set Aside.
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5
Beat butter in a separate bowl until light and creamy about 2 minutes.
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6
Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
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7
Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
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8
Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
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9
At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
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10
Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
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11
Slide a baking sheet under the cake to catch the glaze drippings.
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12
While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
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13
Remove from heat.
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14
Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
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15
Use the whole pan of soaking syrup.
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16
Dust the cooked cake with confectioners sugar.
