Lemon Ginger Bundt Cake Friday, February 22, 2008


Adapted from a recipe in “Everyday Food”

2 stick butter
3 cups plain flour
1 TBSP lemon zest
1/3 cup lemon juice
1/4 cup crystallized ginger, chopped fine
1 tsp baking soda
2 1/2 cups sugar
6 eggs
1 cup sour cream
confectioners sugar for dusting


Preheat oven to 350 deg. Spray a heavy bundt pan with baking spray. Mix flour, lemon zest, ginger, soda and salt. Set aside. With a heavy mixer, beat butter and sugar until light and fluffy. Add eggs one at a time beating well (about a minute) after each egg. Mix in lemon juice. With mixer on low speed, alternate flour mixture with sour cream, beginning and ending with dry mixture. Spoon batter into prepared pan and shake to remove any air pockets. Bake about 55 to 60 minutes or until cake tests done. All to cool for a few minutes before turning out on a rack to cool completely. When ready to serve, dust with confectioners sugar. This cake keeps nicely in a tightly closed container.

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