Prepare to embark on a culinary journey that will transform your kitchen into a gourmet paradise! This Victoria Magazine's Fabulous Lemon Ginger Pound Cake is not just a dessert—it's a sensational experience that combines the bright, zesty punch of lemon with the warm, spicy kick of fresh ginger. Imagine a cake so moist, so fragrant, and so irresistibly delicious that it will become the star of every gathering, from casual brunches to elegant dinner parties.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon grated lemon zest
- 1 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk gently to combine and set aside.
- In a large mixing bowl, cream the unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Fold in the grated lemon zest, freshly grated ginger, and vanilla extract. Mix until evenly distributed throughout the batter.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with sour cream. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for smoother mixing and better texture.
- Zest and Ginger Technique: Use a microplane or fine grater for the lemon zest and fresh ginger to release maximum flavor without creating tough, stringy pieces.
- Don't Overmix: When adding dry ingredients, mix just until combined to keep the cake tender and prevent a tough, dense result.
- Oven Positioning: Place the cake in the center of the oven for even heat distribution and consistent baking.
- Toothpick Test: Always check doneness with a wooden toothpick - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- Storage Tip: Wrap the completely cooled cake in plastic wrap to maintain moisture and freshness for up to 3-4 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 6g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 125mg
