Tuesday, August 9, 2011

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)

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.


  1. Thought I will like this cake but not my kids as Ginger is added...^^

  2. I love ginger too but I've never used crystallized ginger before! It used to be hard to find but I saw it recently in my grocery store. I'd love to use it sometime. This is a perfect cake to have with tea. Right now!

  3. I too love ginger! And now this cake!!! Pass me few slices dear, am waiting with a cup of tea :)

  4. The lemon soaking sounds simply wonderful!

  5. Your cake looks nice but I still don't have the courage to try cakes baked with ginger! :)

  6. I love discovering a new flavor combination for dessert! I love ginger and lemon together but never thought to combine them in dessert. Your cake looks moist and delicious; thanks for sharing it with us at the Hearth and Soul Hop.

  7. Cake looks so soft and moist. Excellent preparation.

    Hamaree Rasoi

  8. Beautiful cake, looks delicious!!!
    I love the recipe;)

  9. Me encanta el jengibre.
    Estupendo bizcocho.
    Un saludito

  10. I love this cake Cooking, look and sound delicious!! gloria

  11. awesome combo....perfectly baked cake...love the picks too!


  12. I love the combination of lemon and ginger! The cake looks scrumptious!

  13. Joy, this is such a delicious combination. I have enjoyed cooking with ginger more and more, thanks for sharing this cake with Cookbook Sundays!

  14. I love this cake, looks delicious hugs.

  15. Mmmmmm... I love ginger- this cake looks really good! :)

  16. Looks great. Have the feeling that if I take a slice, my body ache would disappear. It's been drizzling for hours.

  17. so ginggggerryy!! haha! Ginger is indeed a unique flavour in cakes! ah, can even eat this cake with a cup of ginger tea! how about that?

  18. I am looking at heaven in your mouth right now! Pound cake is already fabulous but soaking it in lemon and the flavors of ginger take this over the top! WOW!

  19. This cake looks delicious, ginger and lemon...it will be perfect with a cup of tea :-)
    Hope you are having a great week!

  20. Very interesting ginger pound cake. It looks very soft and moist. Is ginger very strong in the cake?

  21. This cake is so beautifully made! The combination of the gingery taste from three forms of ginger, its moist texture and its lemony taste is so perfect.

  22. Two of my very favourite ingredients, lemon and ginger and this looks amazing! Lovely photos and I love your blog too!
    Karen @ Lavender and Lovage

  23. I love soaked cakes, this one looks delicious! Moist, flavorful, melt in your mouth!

  24. An unique pound cake recipe! Beautiful cake pan.

  25. What a wonderful cake, filled with yummy flavors! Heavenly!

  26. Wow! This looks really really good! Brava!!!!!


  27. Looks absolutely perfect to me :)

  28. Hi everyone,
    Thank you for dropping by! And thank you for all your lovely comments. Wishing everyone a great weekend!

    Hi Yummy Bakes,
    The ginger is not overpowering strong at all. The flavours is just right!

  29. I like this kind of gingery cake too :)

  30. I did not think to combine ginger with lemon, sounds good. I've bookmark this recipe to try.
    Thank you and Happy weekend :-)

  31. I think I'd love to have a big piect right now as I am commenting!

    Thanks for sharing at the hearth and soul hop last week.

  32. Its Amazing.. Never tried strong ginger flavors before.. Bet it tastes great.. :) Cake looks super soft and crumbly..

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