Lemon Ginger Pound Cake
This cake freezes beautifully.
Fine dry bread crumbs
22/3 cups flour
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 (4-ounce) sticks unsalted butter, softened
3 large eggs
3 large egg yolks
3/4 cup milk
1 tablespoon fine-grated lemon zest
2 tablespoons strained fresh lemon juice
3 tablespoons fine-grated fresh ginger
Confectioners’ sugar, for dusting (optional)
Lemon glaze (optional; see note)
Set rack in lower third of oven and heat to 325 degrees. Butter 12-cup tube or Bundt pan. Dust with bread crumbs, then spray with vegetable oil.
In the bowl of an electric mixer, whisk flour with sugar, baking powder and salt to combine. Add butter. With paddle attachment if available, beat on low speed 1 to 2 minutes, until smooth.
In another bowl, whisk eggs, yolks, milk, lemon zest and juice and ginger. On medium speed, beat about a third of egg mixture into flour mixture for 1 minute. Add half remaining egg mixture and beat 2 minutes. Repeat.
Place batter in prepared pan and smooth top. Bake about 1 hour, until toothpick inserted in midpoint of the cake comes out clean. Cool in pan 5 minutes, then loosen edge and invert onto wire rack. Cool completely. Dust with confectioners’ sugar or drizzle with glaze. Makes 24 slices.
Note: To make glaze, beat 2 cups confectioners’ sugar with 2 tablespoons softened butter and 2 tablespoons fresh lemon juice. Add just enough milk to make a glaze consistency.
Source: Adapted from “The Modern Baker” by Nick Malgieri (DK, 2008).
Per serving (without glaze): 204 calories (40 percent from fat), 9.1 g fat (5.4 g saturated, 2.5 g monounsaturated), 66 mg cholesterol, 2.9" g protein, 28 g carbohydrates, 0.4 g fiber, 60 mg sodium.