Lemon Ginger Pound Cake
This lemon ginger pound cake has a moist, fine, and tender crumb.
Ingredients
strained lemon juice
2 tablespoons
finely grated fresh ginger
3 tablespoons
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 1/2 cups
sugar
2 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
unsalted butter (softened)
16 tablespoons (2 sticks/8 ounces/225 g)
large eggs
3
large egg yolks
3
milk
1/2 cup
finely grated lemon zest
1 tablespoon
Instructions
1
Step 1
Set a rack in the lower third of the oven and preheat to 325°F (160°C).
2
Step 2
In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
3
Step 3
In a separate bowl, whisk together the eggs, egg yolks, milk, lemon zest, lemon juice, and ginger. On medium speed, beat about 1⁄3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
4
Step 4
Stop and scrape the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
5
Step 5
Remove the bowl from the mixer and use a large rubber spatula to give the batter a final mixing. Scrape the batter into the prepared pan and smooth the top.
6
Step 6
Bake the cake until it is well risen and firm and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
7
Step 7
Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely on the rack.
