Friday, March 18, 2011

Good Food Friday: Ginger Lemon Cake

If sunshine had a flavor, I think it would be ginger lemon. The flavors are such a happy combination and this recipe is perfect for these sunny but still cool spring mornings. I'm pretty sure the basic recipe for this bundt cake came from my bon apetite magazines, but the ginger-lemon twist is my way of saying..

Welcome Home Sunshine!

Ginger Lemon Bundt Cake

  • softened butter
  • course granulated sugar
  • 2 1/4 cups flour
  • 4 teaspoons ginger powder (don't be skimpy)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks butter) -- shhh... I only used one stick... still really really good...
  • 2 cups sugar
  • 4 whole eggs
  • 1 egg yolk
  • 1 cup chopped crystallized ginger
  • 2 teaspoons real vanilla extract
  • 1 cup sour cream
  • zest of one lemon
  • Preheat oven to 350 *F. Brush butter liberally all over inside of a bundt pan. Sprinkle coarse sugar over the butter in the pan until well coated.
  • Whisk together flour, ginger powder, baking powder and salt. Set aside.
  • In large bowl, beat butter and sugar until uniform. Add eggs two at a time, beating after each addition. Add egg yolk and vanilla. Beat. Add sour cream and lemon zest and beat.
  • Pour half of flour mixture into the large bowl and fold with a wooden spoon. Add the remaining flour and mix again until just blended. Fold in crystallized ginger.
  • Pour batter into the prepared bundt pan, being very careful to leave the sugar in tact.
  • Bake until lightly browned and a toothpick inserted comes out with a few crumbs about 55 minutes (less if you halved butter, like me).
  • Cool for 15 minutes on a wire rack. Using a butter knife, gently ease the cake from the sides of the cake pan. When sufficiently loosened, invert the cake onto a plate.

What really makes this cake fantastic is the lemon glaze...

  • juice of half a lemon
  • powdered sugar
  • zest of half a lemon (or more if you want to see people make that classic sour face)

  • Juice the half lemon into a mug
  • Add powdered sugar until its about the consistency of slime (hey in my defense there are a lot of boys living here...)
  • Add lemon zest.
  • Stir and drizzle onto your cooled cake.

So sorry I couldn't get any pictures of this delight. It was sectioned and devoured before the glaze even had the chance to get to the cake. Maybe you could take some pictures of yours and share with me?

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...