Lemon Ginger Pound Cake

While going through Tish Boyle's book, I was also taken by her recipe for a Lemon-Soaked Ginger Pound Cake. My parents just made a trip to Perth to visit old friends and I had requested for crystallised ginger for the many ginger recipes I had flagged. They came back with a kilo of it so lots of ginger recipes coming up!

I've adapted the recipe because I didn't have cake flour on hand. At first, I was concerned that the amount of ginger in the recipe would overwhelm the lemon but the lemon syrup brushed on after the cake was baked helped to balance it out.

Lemon Ginger Pound Cake

makes a 10-inch bundt cake

1 cup or 2 sticks butter

1 3/4 cup sugar

4 eggs

2 tbs grated fresh ginger

1/2 cup crystallised ginger, finely chopped

2 tsp finely grated lemon zest (about 1 lemon)

1 tsp vanilla extract

3 cups flour

2 1/2 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream

Preheat oven at 350F. Cream the butter until pale before adding in the sugar and beating until fluffy. Add in the eggs one at a time until well combined then add in the ginger, lemon zest and vanilla extract. In a separate bowl, sift the dry ingredients together. Add the sifted mixture in three additions, alternating with the sour cream in two additions. Pour into bundt pan after combining well.
Bake for 50-55 minutes. Cool the baked cake for 10 minutes before inverting onto wire rack. While the cake is baking, prepare the lemon syrup.

Lemon Syrup

1/2 cup freshly squeezed lemon juice (about 3 lemons)

2/3 cup sugar

Combine lemon juice and sugar in a saucepan and stir over low heat until all the sugar is dissolved. Remove from heat.

With a pastry brush, apply some syrup to the base of the cake before inverting it. Apply the rest of the syrup all over the surface of the warm cake, letting it soak in before reapplying.

Verdict: There was a great balance of flavours with the crystallised ginger adding a nice zingy crunch. The lemon flavour was stronger the next day but the ginger bits helped to retain the gingery taste.