Delicious Lemon Ginger Pound Cake Recipe
Ladies and gentlemen, if there’s one thing that brings people together, it’s the aroma of freshly baked goods coming out of the oven. And today, I’m pleased to share with you a classic British recipe that will do just that – my lemon ginger pound cake.
As a chef specializing in British cuisine, I’ve developed an affinity for this dessert that truly embodies the essence of traditional British baking. With its sweet and tangy flavors and moist crumbly texture, this cake is always a crowd-pleaser. Whether as an afternoon tea-time indulgence or a delicious treat to share with loved ones, it’s sure to be an instant hit.
But don’t take my word for it – try it yourself and see how this cake can bring people together in harmony over its perfect combination of ingredients. So let’s get started on this delightful journey of making my lemon ginger pound cake!
Why You’ll Love This Recipe
This Lemon Ginger Pound Cake is nothing short of a delightful treat for anyone who loves the zesty flavor of lemons and the spicy kick of ginger. The perfect balance of flavors in this cake will tantalize your taste buds and leave you craving for more.
Imagine sinking your teeth into a slice of moist lemon cake that has been infused with the fiery taste of ginger. The fresh lemon juice and zest will bring a zingy citrus flavor to the cake, while the ground ginger adds warmth and depth to every bite.
Not only does this cake taste delicious, but it is also incredibly versatile. Whip up a loaf of this pound cake and enjoy it as a cozy afternoon treat with tea or coffee or serve it to guests as a show-stopping dessert at any dinner party.
With its beautiful golden-brown crust and tender crumb, this Lemon Ginger Pound Cake is a stunning centerpiece that will make anyone’s mouth water. So whether you’re looking for something sweet to whip up on a lazy weekend or preparing for a special occasion, this recipe is an absolute must-try!
Ingredient List
Let’s dive into the ingredient list for this Lemon Ginger Pound Cake. Here are all the essential items you’ll need to create one of the most scrumptious desserts out there:
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons freshly grated ginger
- 1 tablespoon ground ginger
Wet Ingredients
- 1 ½ cups unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon grated lemon zest
- ¼ cup fresh lemon juice
- ¾ cup buttermilk at room temperature
- 2 teaspoons pure vanilla
Lemon Ginger Glaze (Optional)
- 3 tablespoons freshly squeezed Meyer lemon juice
- 1 cup icing sugar
- Pinch of salt
- Candied ginger, raisins or preserved lemons, for garnish
Take a closer look at each element of our Lemon Ginger Pound Cake Recipe and gather your ingredients. Trust me, you’ll be delighted with the result!
The Recipe How-To
Now, let’s get into the juicy part of this article – the recipe how-to. Remember to preheat your oven to 325°F before proceeding.
Step 1: Preparing the Batter
First, in a large bowl, I add 1½ cups unsalted butter (room temperature) and 2 cups granulated sugar. I cream both until fluffy and light, then I add 6 large eggs, one at a time. After each addition, I beat well.
Step 2: Mixing the Dry Ingredients
In a separate bowl, I sift together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon ground ginger, and ½ teaspoon salt.
Step 3: Combining the Wet and Dry Mixtures
I add a third of the dry ingredients to the creamy mixture in the large bowl, stirring at medium speed until just combined. Then I mix in half a cup of moist lemon ginger zest (previously set aside), followed by another third of the dry ingredients, then another half a cup of moist lemon ginger zest. Finally, I mix in the last third of dry ingredients.
Step 4: Incorporating Measured Buttermilk
Next, I pour in half a cup (at room temperature) of buttermilk bit by bit while mixing on low speed until just incorporated.
Step 5: Transferring and Baking the Batter
I pour my cake mix into two bundt pans or loaf pans – it fits perfectly in either one – and bake them for approximately an hour or until done. You can insert a toothpick or skewer into the center – if it comes out clean, it’s ready!
Step 6: Adding Lemon Syrup Glaze
Once out of the oven, I poke generously all over with a fork then baste with the lemon syrup glaze I made from a mixture of 1/4 cup of fresh lemon juice, 1/4 cup of water, and 2 tablespoons of icing sugar.
Step 7: Cooling and Decorating Components
Let the cake cool in the pan for 10 minutes before turning it over onto a wire rack to cool completely. You can decorate your lemon ginger bundt cake with candied ginger, raisins or preserved lemon – whatever you’re in the mood for!
Enjoy!
Substitutions and Variations
In the kitchen, sometimes it’s necessary to make substitutions to cater to dietary restrictions, allergies or availability. Luckily, this lemon ginger pound cake recipe is quite adaptable with a few tweaks here and there. Instead of all-purpose flour, try using gluten-free flour for a wheat-free version of the cake. Alternatively, you can use coconut flour or almond flour for a deliciously nutty flavor.
If you don’t have fresh lemons on hand, bottled lemon juice can be used instead. However, to achieve the best flavor and zestiness in the cake, stick to fresh ingredients whenever possible. Similarly, while fresh ginger adds a punchy and bright taste, you can also use ground ginger powder as a substitute.
For a vegan version of this lemon ginger pound cake recipe, simply swap out the butter for vegan butter or margarine and the eggs for an egg substitute such as mashed banana or applesauce. Alternatively, you could use flaxseeds mixed with water as a binding agent.
If you’re feeling adventurous and want to add some extra oomph to this already delicious cake recipe, consider adding raisins or chopped candied ginger bread into the batter before baking. Or if you’re feeling fancy and want to elevate this dessert into something extra special, try topping it with a preserved lemon or meyer lemon glaze like Martha Stewart does in her recipe.
No matter which variation or substitution you choose to make with this lemon ginger pound cake recipe, rest assured that it will still result in a moist, tender cake perfect for treating yourself or impressing guests.
Serving and Pairing
This lemon ginger pound cake is the perfect treat for any time of day. The light and refreshing flavors make it a great treat for breakfast, but it’s also elegant enough to serve for dessert.
Serving wise, you can slice the cake into thick pieces and serve it with a cup of tea or coffee. The moist lemon cake pairs perfectly with hot beverages that can enhance its delicate flavors. Alternatively, you can add a dollop of whipped cream or yogurt on top of each slice, giving it a silky texture and richness.
If you want to take things up a notch, drizzle a lemon glaze over your lemon ginger bundt cake. This glaze adds a zesty punch that complements the soft sweetness of the pound cake. To make the glaze, mix icing sugar with fresh lemon juice until smooth, then pour it over the cooled cake.
When it comes to pairing options, fresh berries like strawberries or raspberries can be served alongside this cake as they provide a lovely contrast to its sweet-tart flavors. However, if you prefer something more savory, you can serve your cake slice with some mild cheese or serve candied gingerbread cookies on the side for a festive touch.
Ultimately, this versatile lemon ginger pound cake can have different presentations depending on how you decide to serve it. No matter what your taste preferences may be, this cake recipe is sure to become your new go-to dessert or breakfast option in no time!
Make-Ahead, Storing and Reheating
One of the best parts about this lemon ginger pound cake recipe is that it can be made ahead of time and stored for later enjoyment. In fact, the flavors are known to develop even more after a day or two resting in the fridge.
To make ahead, simply bake the cake as directed and allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it in an airtight container or resealable bag for up to 3 days in the refrigerator.
When it’s time to serve, you have a few options for reheating. The first is to let the cake come to room temperature on its own before slicing and serving. This will allow the texture to soften slightly and the flavors to meld together even more.
If you prefer a warm slice of cake, you can also reheat slices in the microwave or oven. To reheat in the microwave, place a slice on a microwave-safe plate and heat in 10-second intervals until heated through. Be careful not to overheat, as this can cause the cake to become tough.
To reheat in the oven, preheat your oven to 350°F and place sliced pieces on a baking sheet lined with parchment paper. Cover loosely with foil and bake for 5-7 minutes or until heated through.
Overall, this lemon ginger pound cake is a treat that can be enjoyed both freshly baked and days later thanks to its ability to be stored and reheated with ease.
Tips for Perfect Results
When it comes to baking a lemon ginger pound cake, there are some tips that can take your recipe from good to great. As a chef, I’ve made my fair share of cakes and have discovered several tips along the way that can elevate your baking game. Here are a few suggestions to help you create the perfect lemon ginger pound cake.
First and foremost, it’s essential to use room-temperature butter and eggs for this recipe. By allowing these ingredients to warm up before using them, they will incorporate more evenly into the batter and produce a better texture in the final product.
To achieve an even rise, make sure to sift or whisk your flour before adding to the mixture. This will prevent any clumps and ensure that your cake mixes evenly.
When measuring your flour, be sure not to over-pack it into the measuring cup as this can lead to a dense cake. A simple trick is to spoon flour into the measuring cup and level it off with a knife for an accurate measurement.
For maximum flavor, use freshly grated ginger and lemon zest. These ingredients bring out a zesty and spicy flavor that pairs beautifully with this pound cake’s sweetness.
It’s also important not to overmix the batter as overmixing can cause the cake to be dense instead of light and fluffy. Mix until all ingredients are just combined.
Lastly, allow your pound cake to cool completely before slicing into it. This will prevent any crumbling or falling apart of the delicate crumb structure when you slice into it.
By following these simple tips, you will have a moist and delicious lemon ginger pound cake that is sure to impress!
FAQ
As with any recipe, there might be some common questions or concerns that come up as you prepare this delicious lemon ginger pound cake. In this section, I’ll address a few frequently asked questions to help ensure that your cake turns out perfectly. So, let’s dive in and get answers to some of the most common questions that people have when making this cake!
What is Elvis Presley pound cake?
A cake baked by Elvis Presley’s childhood friend, Janelle McComb, was what he referred to as pound cake, the Sterns claim. The Sterns obtained the recipe from McComb in 1987, ten years after Elvis’s death. McComb had a tradition of gifting two loaves of the cake to Graceland every Christmas.
Why is my lemon pound cake dry?
When a cake turns out dry, it’s possible that it was cooked for too long. Over-baking can result in a crusty texture and cause the cake to lose its moisture. Another reason could be an imbalance of ingredients, particularly if there is too much flour and not enough butter or sugar. To remedy this, it’s advisable to lower the oven temperature or take the cake out of the oven earlier than the recommended time. This will help the cake maintain its moistness and prevent it from becoming parched.
What does baking soda do to a pound cake?
The immediate reaction of baking soda to acidic elements leads to an instant leavening effect, whereas baking powder continues to react with heat in the oven to give a further boost. Combining both these leavening agents results in the best leavening for most cake recipes.
What makes a pound cake gummy?
When preparing cakes, it’s important to avoid going overboard with the mixing process. Overworking the batter can introduce too much air and trigger the activation of gluten. This can lead to a dry and tough texture, which no one wants in their cake. So, it’s best to mix the ingredients just enough to combine them and not more than needed.
Bottom Line
In conclusion, the Lemon Ginger Pound Cake Recipe is a delightful treat for your taste buds that is easy to make and impresses everyone who tries it. The recipe combines fresh and flavorful ingredients like ginger, lemon, and butter with classic baking staples to produce a moist and fluffy pound cake. You can customize this recipe by using different variations, adding toppings, or baking in bundt pans or loaf pans.
Whether you are enjoying it as a dessert with tea or coffee or serving it as a snack at brunch, this cake always compliments the occasion. Not only is it deliciously sweet and tangy, but the aroma of freshly baked goods will fill your kitchen and warm your home.
So go ahead, follow these simple instructions and make yourself a Lemon Ginger Pound Cake that will leave you feeling satisfied and happy. And when you take that first bite into this moist lemon ginger cake, remember that life is too short to say “no” to cake!
Lemon Ginger Pound Cake Recipe
Ingredients
FOR CAKE
- 3 tablespoons finely chopped peeled fresh ginger
- 3/4 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/2 teaspoon vanilla
- 1/2 cup unsalted butter, softened
- 2 tablespoons finely grated fresh lemon zest
- 2 large eggs
- 2 tablespoons fresh lemon juice
FOR GLAZE
- 1/2 cup icing sugar
- 1 1/2 tablespoons fresh lemon juice
Instructions
- 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!
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.