Lemon Ginger Pound Cake
Mar 2, 2024 23:26:31 GMT -5
Post by bloodbought on Mar 2, 2024 23:26:31 GMT -5
Lemon Ginger Pound Cake
3 1/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temp
2Â cups sugar, divided
6 eggs, room temp
3/4 cup milk combined with
1/4 cup lemon juice
2 tablespoons lemon zest
1 teaspoon lemon oil (You can sub lemon extract)
2 teaspoons vanilla extract
2 tablespoons ginger paste (found in tubes in the produce section of the grocery store)
Lemon syrup-
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon lemon zest
Preheat the oven to 335 and liberally grease and flour a 10 cup bundt style pan.
In a medium bowl, whisk together the sifted flour, baking powder, and salt.
In another, larger bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating until just combined. Add in the lemon zest, ginger and flavorings and beat until combined.
Starting with the flour mixture, alternately add it then the milk mixture to the batter (flour, milk, flour, milk, flour), beating well after each addition.
Pour the batter into the prepared pan. Bake at 335 for 65 to 80 minutes or until a wooden skewer inserted in the middle comes out clean. The color should be a nice golden brown. If it starts to brown too much, just lightly cover the top with a sheet of foil.
When done, let it cool in the pan on a rack for 15 minutes. Meanwhile, make the syrup for the top. Just combine the syrup ingredients in a small pot and bring to a boil, stirring to dissolve the sugar.
Carefully turn the cake out onto the rack (set the rack above a cookie sheet to catch drips) and brush the hot syrup over the still hot cake, letting it soak in each time before adding more. Let the cake cool to room temp and then enjoy!
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3 1/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temp
2Â cups sugar, divided
6 eggs, room temp
3/4 cup milk combined with
1/4 cup lemon juice
2 tablespoons lemon zest
1 teaspoon lemon oil (You can sub lemon extract)
2 teaspoons vanilla extract
2 tablespoons ginger paste (found in tubes in the produce section of the grocery store)
Lemon syrup-
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon lemon zest
Preheat the oven to 335 and liberally grease and flour a 10 cup bundt style pan.
In a medium bowl, whisk together the sifted flour, baking powder, and salt.
In another, larger bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating until just combined. Add in the lemon zest, ginger and flavorings and beat until combined.
Starting with the flour mixture, alternately add it then the milk mixture to the batter (flour, milk, flour, milk, flour), beating well after each addition.
Pour the batter into the prepared pan. Bake at 335 for 65 to 80 minutes or until a wooden skewer inserted in the middle comes out clean. The color should be a nice golden brown. If it starts to brown too much, just lightly cover the top with a sheet of foil.
When done, let it cool in the pan on a rack for 15 minutes. Meanwhile, make the syrup for the top. Just combine the syrup ingredients in a small pot and bring to a boil, stirring to dissolve the sugar.
Carefully turn the cake out onto the rack (set the rack above a cookie sheet to catch drips) and brush the hot syrup over the still hot cake, letting it soak in each time before adding more. Let the cake cool to room temp and then enjoy!
link