Lemon-Soaked Ginger Pound Cake

Ginger is one of the ingredient that is a necessity in my kitchen pantry. Love ginger, used it in many of my Chinese dishes, in curries and now in my baking pan. Lemon-Soaked Ginger Pound Cake is a lovely cake, recipe taken from "The Cake Book" by Tish Boyle.

This cake is full of ginger power! Three forms of ginger! There's ground ginger, grated ginger and crystallized ginger, all in one cake. After the cake is baked, it is brushed over with lemon-sugar syrup. The result is a lovely cake with a moist and soft texture. Will all the ginger in it, you would have thought that the taste would be too strong, but really, it's not, the taste of the ginger is just right, perfect as it is!

This is a nice cake to have with a cup of tea. 

Soft and moist.

I'm sharing this with
Cookbook Sunday over at Mom's Sunday Cafe
Hearth and Soul Hop over at Mom's Sunday Cafe
Sweet Tooth Friday over at Alli n Son
Bake with Bizzy over at Bizzy B. Bakes


Lemon-Soaked Ginger Pound Cake
(adapted from "The Cake Book" by Tish Boyle)
Makes one 10-inch Bundt cake, serves 12 to 14
Ginger Pound Cake
2-1/2 cups (10.7oz/302gm) all-purpose flour
1/2 cup (2oz/57gm) cake flour
2-1/2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8oz/227gm) unsalted butter, softened
1-3/4 cups (12.3oz/350gm) granulated sugar (I use 1 cup)
4 large eggs, at room temperature
2 tablespoons (1oz/30gm) grated peeled fresh ginger
1/2 cup (2.8oz/80gm) finely chopped crystallized ginger
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup (8.5oz/242gm) sour cream (I use my homemade yoghurt) 


Lemon Syrup
1/3 cup (80ml) freshly squeezed lemon juice
2/3 cup (4.7oz/133gm) granulated sugar (I use 1/2 cup)


Garnish
Confectioners' sugar for dusting


Make The Cake :

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour.
2. Sift together the flours, ground ginger, baking powder, baking soda, and salt into a large bowl. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until the mixture is light in texture and colour, about 3 minutes. Beat in the eggs one at a time, beating for 30 to 40 seconds after each one. Scrape down the sides of the bowl as necessary. Beat in the grated ginger, crystallized ginger, lemon zest, and vanilla extract. At low speed, add the sifted mixture in three additions, alternating it with the sour cream in two additions. Scrape the batter into the prepared pan and smooth the top with a spatula.
4. Bake the cake for 50 to 55 minutes, or until a toothpick inserted in the centre comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

Meanwhile, make the Syrup :

1. Combine the lemon juice and sugar in a small nonreactive saucepan and cook over medium heat, stirring, until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat. Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak into the cake before reapplying. Dab any syrup that has dripped onto the baking sheet onto the cake. Let the cake cool completely.
2. Dust the top of the cake with confectioners' sugar just before serving.

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.