Lemon Ginger Pound Cake
This moist, even-textured cake is wonderful served plain with a cup of herbal tea. When raspberries are in season, top slices with the berries. To gild the lily, add a dollop of whipped cream.
Recipe information
Yield
makes four 7 1/2 × 3 1/2-inch loaves or two 9 × 5 × 3-inch loaves
Ingredients
For the Lemon Glaze
Preparation
Step 1
Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter and flour four 7 1/2 × 3 1/2-inch loaf pans or two 9 × 5 × 3-inch loaf pans.
Step 2
In the large bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and add to the dry ingredients; mix until the butter is thoroughly incorporated into the dry ingredients.
Step 3
Add the eggs, milk, lemon zest, and ginger, and beat at low speed for about 2 minutes, until blended. Scrape the sides of the bowl with a rubber spatula and beat for 3 to 5 more minutes, until the batter is light and fluffy.
Step 4
Turn the batter into the prepared pans. Place the pans in the center of the oven and bake the small loaves for 25 to 30 minutes, the large loaves for 55 to 65 minutes, or until a toothpick inserted into the center of a cake comes out clean and dry.
Step 5
While the cakes bake, make the lemon glaze by mixing together the sugar and lemon juice. Brush the tops of the hot cakes with the glaze. Remove the cakes from the pans and cool on a wire rack.
