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lemon soaked ginger pound cake


from pie in the sky food blog. she got the recipe from the cake book by tish boyle. you can get ginger spread (ginger puree) from the gingerpeople.com


# # # # # #


  1. Preheat oven to 350 degrees
  2. Grease and flour a 10 inch bundt pan
  3. Sift together in a large bowl: flours
  4. Ground ginger
  5. Baking powder and soda
  6. Salt
  7. Set aside
  8. Beat butter in a separate bowl until light and creamy about 2 minutes
  9. Gradually add the sugar at medium high speed until the mixture is light in color and texture
  10. About 3 minutes
  11. Beat in one egg at a time
  12. Beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary
  13. Beat in the grated ginger
  14. Crystallized ginger or puree
  15. Lemon zest and vanilla extract
  16. At low speed
  17. Add the sifted mixture in three additions
  18. Alternating with the sour cream scrape batter into prepared pan and smooth with a spatula
  19. Bake the cake 50-55 minutes or until a toothpick comes out clean
  20. Cool in the pan on a rack for 10 minutes
  21. Then invert the cake onto another rack
  22. Slide a baking sheet under the cake to catch the glaze drippings
  23. While the cake is baking
  24. Combine the lemon juice and sugar in a small
  25. Nonreactive saucepan and cook over medium heat
  26. Stirring
  27. Just until sugar is dissolved
  28. Remove from heat
  29. Using a pastry brush
  30. Dab the syrup generously all over the surface of the warm cake
  31. Allowing it to soak in before reapplying
  32. Use the whole pan of soaking syrup
  33. Dust the cooked cake with confectioners sugar

Step 17

Total Time in Minute 85

Ingredients Count 16

cooking lemon soaked ginger pound cake

See More Relate Photo


All-purpose flour

Cake flour

Ground ginger

Baking powder

Baking soda


Unsalted butter

Granulated sugar


Fresh ginger

Crystallized ginger

Lemon zest

Vanilla extract

Sour cream

Fresh lemon juice

"confectioners sugar"

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