White Pepper and Ginger Lemon Cake
From chefmeow 14 years agoIngredients
- Finely grated zest of 2 large lemons shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 piece fresh ginger shopping list
- 3 cups all purpose flour plus more for dusting pan divided shopping list
- 3/4 teaspoon baking soda shopping list
- 3/4 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons freshly ground white pepper shopping list
- 1 cup unsalted butter at room temperature shopping list
- 1-3/4 cups granulated sugar shopping list
- 3 eggs shopping list
- 1 cup buttermilk shopping list
- lemon glaze: shopping list
- 1/3 cup lemon juice shopping list
- 1/2 cup granulated sugar shopping list
How to make it
- Adjust oven rack 1/3 up from the bottom of the oven and preheat oven to 325.
- Butter a tube pan then dust with flour and shake out any excess.
- Combine zest and juice then grate ginger and add to lemon juice mixture then set aside.
- Sift together flour, baking soda, baking powder, salt and pepper then set aside.
- In large bowl beat butter for 3 minutes until light and fluffy.
- Add sugar and beat 1 minute then add eggs 1 at a time beating well after each addition.
- Reduce speed to low then add flour mixture in 3 additions alternately with buttermilk.
- Begin and end with flour then stir in lemon and ginger mixture and blend until just combined.
- Scrape batter into pan then smooth top by briskly rotating pan in one direction then the other.
- Bake for 75 minutes.
- Make glaze as soon as the cake is put in the oven to allow the flavors time to meld.
- To make glaze combine juice and sugar and mix well.
- Let the cake stand in the pan for 10 minutes then cover with a rack and turn pan and rack over.
- Remove pan and place cake on rack over a large piece of foil to catch drippings of the glaze.
- Glaze the cake while it is still warm.
- After the cake is removed from the pan but while it is still warm stir the glaze to recombine.
- Glaze cake with a pastry brush while cake is warm allowing some glaze to drip into the hole.
- If some of the glaze drips onto the foil pour the glaze back over cake then set aside until cool.
- Using 2 wide metal spatulas transfer cake to a serving plate and wrap in plastic wrap.
- The cake is better if it ages for a day or two.
People Who Like This Dish 2
- cookingguru Dayton, OH
- jo_jo_ba Oshawa, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 1 people-
What a unique sounding cake, I am curious and will have to make this to see how it tastes.
cookingguru in Dayton loved it
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