Lemon Ginger Pound Cake

For Easter this year, Mike and I joined part of his family for brunch at The Carltun on Long Island.

The day was sunny and warm, with just enough breeze to keep us cool.

I brought individual lemon ginger pound cakes as a small gift for everyone. A sunny, bright combination of flavors to welcome a new season of Spring.

I hope you all enjoyed a very happy, relaxing Easter Sunday!

Lemon Ginger Pound Cake
from Allison M. Veinote
makes 1 bundt cake or 9 individual cakes

The sunny combination of lemon and ginger lend a lightness to this pound cake.  A lemon glaze adds an extra layer of brightness.  Please note you will need a kitchen scale for this recipe.

Ingredients
Pound Cake
10 ounces all-purpose flour
16 ounces granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
8 ounces unsalted butter, room temperature
4 large eggs
3 large egg yolks
4 fluid ounces whole milk
2.5 ounces freshly grated ginger
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract

Lemon Glaze
12 ounces confectioner's sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons water

Preparation Instructions
Pound Cake
Preheat oven to 325 degrees.  Prepare 12-cup bundt pan or 9 individual bundt pans with nonstick spray.

Combine flour, sugar, baking powder and salt in bowl of stand mixer fitted with paddle attachment.

When dry ingredients are combined, add room temperature butter and paddle on medium speed until fully combined, about 2 minutes.

While butter is being incorporated, prepare wet ingredients.  Combine eggs, egg yolks, milk, ginger, lemon zest and vanilla extract in medium mixing bowl.  Whisk until fully combined.

Add liquid ingredients to dry mixture in three parts.  After last addition, paddle until fully combined.

Pour batter into prepared pan(s).  Tap gently on counter to evenly distribute.

Bake until golden and cake begins to pull away from side of pan.  Individual bundt pans will take about 30 minutes; large bundt pan will take about 1 hour.

Remove from oven and allow to cool, in pan, for 10 minutes.

Invert cake pan on cooling rack and allow cake to release from pan.  Cool cake to room temperature.

Lemon Glaze
Combine confectioner's sugar, lemon juice and water in saucepan.  Warm over low heat until just warm.  Drizzle glaze evenly over pound cake with large spoon.