Victoria Magazine's Fabulous Lemon Ginger Pound Cake

Dense, moist, and unusually flavored pound cake with both the zestiness of lemon and the spike of ginger!

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Name: Victoria Magazine's Fabulous Lemon Ginger Pound Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: English
Ingredients: 3 tablespoons Ginger grated; 3/4 cup Granulated sugar; 2 tablespoons Granulated sugar; 1 cup All purpose flour; 1 tsp Baking Powder; 1/4 teaspoon Ground ginger; 1/4 teaspoon Salt; 1/4 cup Whole Milk; 1/2 teaspoon Vanilla; 1/2 cup Unsalted butter softened; 2 tablespoons Lemon zest finely grated; 2 large Eggs; 2 tablespoons Lemon juice fresh; 1/2 cup Confectioners Sugar; 1 1/2 tablespoons Lemon juice fresh

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INGREDIENTS

3 tablespoons Ginger ; grated
3/4 cup Granulated sugar
2 tablespoons Granulated sugar
1 cup All purpose flour
1 tsp Baking Powder
1/4 teaspoon Ground ginger
1/4 teaspoon Salt
1/4 cup Whole Milk
1/2 teaspoon Vanilla
1/2 cup Unsalted butter ; softened
2 tablespoons Lemon zest ; finely grated
2 large Eggs
2 tablespoons Lemon juice ; fresh
1/2 cup Confectioners Sugar
1 1/2 tablespoons Lemon juice ; fresh

Servings

INSTRUCTIONS

Make cake: Preheat oven to 325F. 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.

NOTES

Alert editor

Victoria Magazine's Fabulous Lemon Ginger Pound Cake

3 tablespoons Ginger grated
3/4 cup Granulated sugar
2 tablespoons Granulated sugar
1 cup All purpose flour
1 tsp Baking Powder
1/4 teaspoon Ground ginger
1/4 teaspoon Salt
1/4 cup Whole Milk
1/2 teaspoon Vanilla
1/2 cup Unsalted butter softened
2 tablespoons Lemon zest finely grated
2 large Eggs
2 tablespoons Lemon juice fresh
1/2 cup Confectioners Sugar
1 1/2 tablespoons Lemon juice fresh

Make cake: Preheat oven to 325F. 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.

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 6

Calories: 498
Calories from Fat: 215 (43%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 12.3g	62 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.8g
Cholesterol 393.2mg		121 %
Sodium 180.8mg		6 %
Potassium 184.2mg		5 %
Total Carbohydrate 59.9g		18 %
	Dietary Fiber 1g	4 %
	Sugars, other 58.8g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 498

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