Lemon Ginger Pound Cake
Brighten up your dessert table with this Lemon Ginger Pound Cake, a delightful twist on the classic treat that’s bursting with citrusy zest and a touch of warming spice. Infused with fresh lemon juice, aromatic lemon zest, and grated fresh ginger, this moist, buttery cake offers a perfect balance of tart and sweet flavors. Topped with a lusciously tangy lemon glaze and optional candied ginger garnish, it’s an elevated treat that looks as good as it tastes. Ideal for everything from afternoon tea to celebratory gatherings, this easy-to-make cake bakes to golden perfection in just under an hour. Plus, with its simple ingredients and straightforward preparation, it’s a foolproof recipe deserving a spot in your dessert repertoire.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 1 cup sour cream
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon fresh ginger, grated
- 1.5 cups powdered sugar (for glaze)
- 3 tablespoons fresh lemon juice (for glaze)
- 2 tablespoons candied ginger, finely chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, fresh lemon juice, lemon zest, and grated ginger until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled pound cake, letting it run naturally down the sides.
Optional: Sprinkle the top with finely chopped candied ginger for an extra touch of flavor and decoration.
Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 51.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
