Ginger-Lemon Pound Cake

So last Saturday, I found some spare time in my day and a half ginger root in my vegetable crisper. So I immediately knew that a dessert was in order.

I’ve never made a pound cake before so I figured that I ought to seize the opportunity, and I am glad that I did. The cake came out moist and zesty, and the icing complemented the cake perfectly.

Ingredients for 1 loaf:

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 lemons, zested and juiced
  • ½ tablespoon fresh grated ginger
  • 1 stick of butter, at room temperature
  • 1 ¼ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk, plus 1 tablespoon
  • ¼ cup sour cream
  • ½ cup powdered sugar

Preheat oven to 350 degrees.

In a bowl, combine the flour, baking soda, and salt.

In a large bowl, cream the butter and sugar. Then add the lemon zest, ginger, eggs, vanilla, juice of 1 lemon, and sour cream.

Then add the flour-mixture and a cup of milk in alternating half increments. Mix the batter until just combined.

Pour the batter into a greased loaf pan and bake for 50 minutes. Allow to cool completely.

In a small bowl, combine the juice on the other lemon, 1 tablespoon of milk, and the powdered sugar. Evenly pour the icing over the completely cooled cake.

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Published in: on September 15, 2010 at 7:01 am  Leave a Comment  
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