A sour cream and ginger pound cake with a lemon zest glaze. What more do I have to say to convince you?
Tools you’ll need:
- A stand mixer (yes, really, unless you want to burn the calories off)
- A bundt pan
- Bakers Pam (has to be bakers or your cake will be disfigured)
- Silicone Spatula
- Digital thermometer
- A zester
- Vegetable peeler
Ingredients:
For the cake
- 1 Cup Butter (preferably room temperature)
- 3 Cups white sugar
- 6 Eggs (preferably room temperature)
- 225g Sour Cream (you can probably guess what temperature it needs to be)
- 1/2 teaspoon of salt (roughly 2.46446ml)
- 1 Teaspoon Baking Powder
- 3 Cups of all-purpose flour
- 1 Tablespoon Vanilla (Just use the cheap stuff)
- 2oz of FRESH grated ginger
For the Glaze
- 2 Large lemons
- Maybe 3 cups Powdered sugar? (sorry i never measure this, just make enough for what i need)
Instructions
Cake
Set your oven to 325
Start by putting your paddle attachment on your stand mixer, if you’ve got one of the fancy ones with the silicone bowl-scrapper on it this recipe benefits greatly. After add your sugar and butter to the bowl putting the mixer on low and letting it cream until all butter is incorporated, personally I don’t bother with cutting the butter up at all, Id rather torture my mixer out of my own laziness.
Next add the eggs one at a time to the bowl, cracking them before hand is optional, if you don’t like your cakes with extra crunch.
Now go ahead and add the remainder of your wet ingredients, and let them come together. Feel free to leave the mixer on as long as necessary as with no flour in the mixer you cant overbeat it.
As that mixes peel the skin off your ginger root and zest it, Hot-Tip: I find it very hard to not loose small bits of flesh battling the zester with such a hard root, Stab the ginger with a fork in the length-wize plane and use the fork to push the ginger through After you’ve won, add the zested-ginger to the wet.
In another bowl combine the dry ingredients, whisking them together. Before adding drys be sure to scrape the mixing bowl, be sure to add the dry slowly around 1/4 cup at a time to avoid a mess.
Prep your bundt pan with an even coating of bakers release, then pour the batter into the pan, due to its thickness you’ll more than likely need to smooth it out with the spatula, but be careful to not touch the edges or inside of the bunt as it’ll disturb the non-stick grease layer.
Bake for 80ish minutes or until your cake reaches an internal temperature of 190 or greater, 200 is preferred due to the high moisture of this cake, but is sometimes not achievable without burning the crust.
Glaze
Wash your lemons and zest them completely, if you don’t like it a bit bitter, zest as little of the white of the rind as possible (personally i do like it a bit bitter so i do let the white get in a little) once zested juice your lemons and add the juice, zest, and powdered sugar to a bowl and whisk.
Once your cake is finished allow to cool as it is for 10 minutes, then flip onto a plate for another 5 before attempting to remove the bundt pan, once removed pour over glaze and thats it!
for best results allow the glaze to set to avoid the sticky mess! If you’ve made this (or any of my recipes) and have a particularly nice photo feel free to contact me and I’ll add your image!
L #Cooking