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Lemon
Ginger Poundcake |
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Ingredients
Cake:
3 T. - Finely chopped peeled fresh ginger
3/4 cup plus 2 T. - Sugar
1 cup - All-purpose flour
1 tsp - Baking powder
¼ tsp - Ground ginger
¼ tsp - Salt
¼ cup - Whole milk
½ 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
Glaze:
½ cup - Confectioners sugar
1 ½ T. - Fresh lemon juice
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Instructions
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 ¼ 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 ½ 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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