Lemon-Ginger
Bundt Cake serves 12
1 cup (2
sticks) unsalted butter, room temperature, plus more for pan
3 cups
all-purpose flour (spooned and leveled), plus more for pan
2
tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup
minced crystallized ginger
1 teaspoon
baking soda
1 teaspoon
salt
2 1/2 cups
granulated sugar
6 large eggs
1 cup sour
cream
Confectioners'
sugar, for dusting
STEP 1
Preheat oven
to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl,
whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
STEP 2
Using an
electric mixer, beat butter and granulated sugar on medium-high until light and
fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each
addition; mix in lemon juice.
STEP 3
With mixer
on low, alternately add flour mixture in three parts and sour cream in two,
beginning and ending with flour mixture; mix just until incorporated (do not
overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula.
Firmly tap pan on a work surface to level batter.
STEP 4
Bake until a
toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake
browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30
minutes, then turn out onto a rack to cool completely. (To store, wrap cake in
plastic, and keep at room temperature, up to 3 days.) Dust with confectioners'
sugar before serving.
