Best 2 Lemon Ginger Pound Cake Recipes
Indulge in the delightful symphony of flavors with our Lemon Ginger Pound Cake, a culinary masterpiece that tantalizes your taste buds. This classic pound cake recipe is elevated with the vibrant zest of lemon and the warm, aromatic embrace of ginger, resulting in a moist, tender crumb and a burst of citrusy-spicy goodness in every bite. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for ease and enjoyment. Along with the classic Lemon Ginger Pound Cake, we also present variations that cater to different dietary preferences and flavor inclinations. Discover the gluten-free and vegan adaptations, where the same delectable flavors are reimagined with wholesome alternatives. Additionally, explore the wonders of our Orange Ginger Pound Cake, a zesty twist on the original, and the Meyer Lemon Pound Cake, where the unique fragrance of Meyer lemons shines through. Each recipe offers a distinct taste experience, ensuring that every bite is a flavorful adventure.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON GINGER POUND CAKE
When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm...
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
- Chill 10 minutes.
- Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
- Whisk together flour, baking powder, ground ginger, and salt.
- Stir together milk and vanilla in a small bowl.
- Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
- Mix in ginger sugar until just combined, then lemon juice.
- Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
- Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
- Gradually add confectioners' sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
- Drizzle decoratively over top of cake.
- Serve to six very lucky friends or family members!
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
Provided by Dona England
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- grease and flour a 10 inch bundt pan.
- Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
- Set Aside.
- Beat butter in a separate bowl until light and creamy about 2 minutes.
- Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
- Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
- Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
- At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
- Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
- Slide a baking sheet under the cake to catch the glaze drippings.
- While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
- Remove from heat.
- Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
- Use the whole pan of soaking syrup.
- Dust the cooked cake with confectioners sugar.
Tips:
- Use fresh lemons: Fresh lemons provide the best flavor and aroma for the cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Zest the lemons before juicing them: This will release the essential oils from the lemon peel, which will add flavor to the cake.
- Use a bundt pan: A bundt pan is the traditional pan used for pound cake, and it gives the cake its distinctive shape.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before glazing it: This will help the glaze to set properly.
Conclusion:
This lemon-ginger pound cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. For a more intense lemon flavor, use more lemon zest and juice. For a spicier cake, add more ginger. You can also add other ingredients to the cake, such as blueberries, raspberries, or nuts. No matter how you choose to make it, this cake is sure to be a hit!
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