Lemon-soaked Ginger Pound Cake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 2 1/2 cups all-purpose flour
• 1/2 cup cake flour
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temp
• 2 tablespoons peeled grated fresh ginger
• 1/2 cup finely chopped crystallized ginger, puree or 3 tablespoons candied ginger
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup sour cream or 1 cup creme fraiche
• 1/3 cup fresh lemon juice
• 2/3 cup granulated sugar
• confectioners' sugar, for dusting

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour a 10 inch bundt pan.
• 3 sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
• 4 set aside.
• 5 beat butter in a separate bowl until light and creamy about 2 minutes.
• 6 gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
• 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.
• 8 beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
• 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.
• 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.
• 11 slide a baking sheet under the cake to catch the glaze drippings.
• 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.
• 13 remove from heat.
• 14 using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
• 15 use the whole pan of soaking syrup.
• 16 dust the cooked cake with confectioners sugar.