Best Lemon Ginger Pound Cake Recipes

LEMON-GINGER POUND CAKE

Steps:

• Make cake:
• Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
• 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. Mix in ginger sugar until just combined, then lemon juice.
• Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• Make glaze:
• Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

LEMON GINGER POUND CAKE

Steps:

• Preheat oven to 325°F.
• Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
• Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
• Add eggs 1 at a time, beating well after each addition.
• 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.
• Mix in ginger sugar until just combined, then lemon juice.
• 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).
• Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• 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.
• Drizzle decoratively over top of cake.
• Serve to six very lucky friends or family members!

LEMON-SOAKED GINGER POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• grease and flour a 10 inch bundt pan.
• Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
• Set Aside.
• Beat butter in a separate bowl until light and creamy about 2 minutes.
• Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
• Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
• Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
• 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.
• 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.
• Slide a baking sheet under the cake to catch the glaze drippings.
• 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.
• Remove from heat.
• Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
• Use the whole pan of soaking syrup.
• Dust the cooked cake with confectioners sugar.

LEMON GINGER POUND CAKE

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter and flour four 7 1/2 × 3 1/2-inch loaf pans or two 9 × 5 × 3-inch loaf pans.
• In the large bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and add to the dry ingredients; mix until the butter is thoroughly incorporated into the dry ingredients.
• Add the eggs, milk, lemon zest, and ginger, and beat at low speed for about 2 minutes, until blended. Scrape the sides of the bowl with a rubber spatula and beat for 3 to 5 more minutes, until the batter is light and fluffy.
• Turn the batter into the prepared pans. Place the pans in the center of the oven and bake the small loaves for 25 to 30 minutes, the large loaves for 55 to 65 minutes, or until a toothpick inserted into the center of a cake comes out clean and dry.
• While the cakes bake, make the lemon glaze by mixing together the sugar and lemon juice. Brush the tops of the hot cakes with the glaze. Remove the cakes from the pans and cool on a wire rack.

LEMON-GINGER POUND CAKE RECIPE

Steps:

• YIELD Makes 6 servings Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes. Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet). Whisk together flour, baking powder, ground ginger, and salt. Stir together milk and vanilla in a small bowl. Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition. 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. Mix in ginger sugar until just combined, then lemon juice. Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely. Make glaze: Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.