Tuesday, May 17, 2005

Lemon-Ginger Bundt Cake

Lemon-Ginger Bundt Cake (Adapted from Everyday Food)

3 cups all-purpose flour
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
2 tablespoons fresh grated lemon zest
16 tablespoons unsalted butter, softened
6 large eggs
1/3 cup fresh lemon juice
1 cup sour cream

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, ginger, baking soda and salt.

In a large mixing bowl, add zest and sugar - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until light and fluffy. Beat in eggs, one at a time, mixing well after each. Mix in lemon juice.

Alternately add dry ingredients and sour cream into the butter mixture, beginning and ending with the dry ingredients. Stir batter just until combined.

Scoop mixture into a 12-cup bundt pan coated with a nonstick spray that has flour added, smoothing the top with a spatula. Place into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes. Remove and let cool for 10 to 15 minutes before turning cake out onto a wire rack to cool completely.

Makes about 12 to 16 servings.

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  1. This looks spectacular! I will definitely be making this. Do you have any suggestions on cooking time if I were to use a mini bundt cake pan (makes 6 mini bundt cakes)?

  2. Jillian - I would start checking around the 18 to 22 minute mark and see how they are doing.

  3. You've talked about crystalized ginger a few times in the past......so while in Washington State last week, I bought some and brought it home. Looks like perfect timing! Can't wait to try this.