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.

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    " It was excellent "
    cookingguru ate it and said...
    What a unique sounding cake, I am curious and will have to make this to see how it tastes.
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