Name: Lemon Ginger Pound Cake
Yield: Makes one 10-inch (25-cm) tube cake, about 24 slices
Cuisine: United States
Ingredients: 2 teaspoons baking powder; 1 (12-cup) tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray; 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened; ¼ teaspoon salt; 3 tablespoons finely grated fresh ginger; 3 large eggs; 2⅔ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 tablespoon finely grated lemon zest; ¾ cup milk; 2 tablespoons strained lemon juice; 3 large egg yolks; 2 cups sugar

Preparation info

Makes
one

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

One of my favorite combinations, lemon and ginger emphasize each other so well that each flavor is more vivid because of the presence of the other. Grating ginger can be a problem, especially if you don’t have a grater with small teardrop-shaped holes set at a diagonal to the metal. I love Microplane graters, but they just reduce fresh ginger to liquid. So, failing the right grater, just slice and finely chop the peeled ginger with a sharp stainless-steel knife. The mixing method here is ad