Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temp
- 2 tablespoons peeled grated fresh ginger
- 1/2 cup finely chopped crystallized ginger, puree or 3 tablespoons candied ginger
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream or 1 cup creme fraiche
- 1/3 cup fresh lemon juice
- 2/3 cup granulated sugar
- confectioners' sugar, for dusting
Directions
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Preheat oven to 350 degrees.
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Grease and flour a 10 inch bundt pan.
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Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
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Set Aside.
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Beat butter in a separate bowl until light and creamy about 2 minutes.
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Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
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Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
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Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
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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.
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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.
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Slide a baking sheet under the cake to catch the glaze drippings.
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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.
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Remove from heat.
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Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
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Use the whole pan of soaking syrup.
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Dust the cooked cake with confectioners sugar.