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Lemon Ginger Poundcake
3 T. - Finely chopped peeled fresh ginger
3/4 cup plus 2 T. - Sugar
1 cup - All-purpose flour
1 tsp - Baking powder
tsp - Ground ginger
tsp - Salt
cup - Whole milk
tsp - Vanilla
1 stick (1/2 cup) - Unsalted butter, softened
2 T. - Finely grated fresh lemon zest
2 large eggs
2 T. - Fresh lemon juice

cup - Confectioners sugar
1 T. - Fresh lemon juice
Pan: Use 4-5 cup non-stick bundt or loaf pan

Preheat oven to 325 degrees.

Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.

Finely grind together fresh ginger and 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 cup plus 2 T. 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.

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.

This is from Nancy (far right).

Active time: 30 minutes, start to finish time: 2.5 hours

Serves 6




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