Lemon Soaked Ginger Pound Cake Recipes

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
• Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
• Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
• While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
• Sprinkle cooled cake with powdered sugar and serve with lemon sauce.

Steps:

• Make cake:
• Preheat oven to 325°F. Generously butter pan, 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 tablespoons 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 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.
• Make glaze:
• Gradually add confectioners sugar to 1 tablespoon 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.

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!

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
• Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
• Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
• For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.