Serves 10 2 sticks unsalted butter, softened 1 1/4 cups sugar 4 large eggs Zest of 3 lemons 2 2/3 cups cake flour 3/4 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground ginger 1/2 cup sour cream 6 ounces candied ginger, finely chopped 1 1/2 cups confectioners’ sugar, sifted 2 tablespoons lemon juice Special equipment: 6 cup Bundt pan or loaf pan LEMON GINGER CAKE
Preheat oven to 350°F.
In the bowl of a standing mixer, cream
butter and sugar until pale and fluffy.
Add eggs to mixer, one at a time.
Mix in lemon zest.
In a separate bowl, whisk together flour,
baking powder, salt and ground ginger.
Add dry ingredients alternately with sour
cream, beginning and ending with dry.
Scrape down sides of bowl and mix in
candied ginger.
Pour batter into a greased pan and bake
50 to 60 minutes or until a toothpick
inserted in the center comes out clean.
Let cool completely before icing.
In a small bowl, combine confectioners’
sugar and lemon juice until smooth.
Pour over cooled cake and let run down
the sides while setting.
Can be made a day ahead without the
icing and stored in an airtight container.
