WHITE PEPPER AND GINGER LEMON CAKE
Steps:
- For the cake: Adjust the oven rack one-third up from the bottom and preheat oven to 325 degrees. Butter and flour a 10- to 12-cup bundt pan. In a small cup, combine the zest and juice. Grate the fresh ginger and add it to the lemon juice mixture. Set aside. Sift together the flour, baking soda and powder, salt and pepper and set aside. In an electric mixer on medium speed, beat the butter until fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, one at a time, beating after each addition. Reduce the speed to low, add the flour in 3 parts alternating with the buttermilk, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined. Scrape the batter into the pan and bake for 70 to 80 minutes, until a cake tester comes out clean and dry. ( Let the cake stand in the pan for 5 to 10 minutes. Turn out onto a rack over a large piece of aluminum foil to catch the glaze. Glaze the cake while it is still warm. Use a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. The cake is even better if it ages for a day or two - the spicy hotness cools a bit as it ages. Lemon Glaze Mix as soon as the cake is put in the oven to allow the flavors time to meld. For the glaze: In a bowl, combine the juice and sugar and let stand while the cake is baking.
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