Ingredients
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3 tablespoons finely chopped peeled fresh ginger
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3/4 cup granulated sugar, plus
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2 tablespoons granulated sugar
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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1/4 cup whole milk
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1/2 teaspoon vanilla
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1/2 cup unsalted butter, softened
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2 tablespoons finely grated fresh lemon zest
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2 large eggs
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2 tablespoons fresh lemon juice
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Instructions
- Preheat oven to 325°F.
- Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
- Chill 10 minutes.
- Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
- Whisk together flour, baking powder, ground ginger, and salt.
- Stir together milk and vanilla in a small bowl.
- Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
- Mix in ginger sugar until just combined, then lemon juice.
- Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
- Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
- Gradually add confectioners’ sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
- Drizzle decoratively over top of cake.
- Serve to six very lucky friends or family members!