You know, every now and then, I surprise myself with really, really good ideas.
Unfortunately, they are far and few in between….
However, in this case, not only was my idea stupendous, it was also scrumptious.
The original recipe for this cake called for crystallized ginger – which, in my opinion, can be tooth-achingly sweet. In a last minute flash of genius (translated: I only had fresh ginger in the fridge), I grated up the large piece in my possession and used that instead.
Brilliant, simply brilliant.
One year ago: Chai Banana Bread
Lemon Ginger Bundt Cake – adapted from Martha Stewart
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 tbs. finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup grated fresh ginger
1 tsp baking soda
2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, and baking soda; set aside.
- Using an electric mixer, beat butter, fresh ginger and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
- With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners’ sugar before serving.