White Pepper And Ginger Lemon Cake

Nutrition

Ingredients

Directions

1. 1

   Set an oven rack a third of the way up from the bottom and preheat the oven to 325 degrees

2. 2

   Thoroughly butter a 10- to 12-cup bundt pan , even if it has a nonstick finish , and include all the crannies of the fluting and the center post

3. 3

   Dust all , including the center tube , with fine , dry bread crumbs

4. 4

   Invert and tap to shake out excess crumbs

5. 5

   Set aside until needed.

6. 6

   Finely grate the zest of the two lemons

7. 7

   Juice the lemons , putting 2 tablespoons of the lemon juice in a cup with the lemon zest

8. 8

   Set the rest of the juice aside

9. 9

   Add the fresh ginger to the zest-juice mixture and set aside

10. 10

    Sift together the flour , baking soda , baking powder and pepper

11. 11

    In the large bowl of the electric mixer , beat the butter until it is soft

12. 12

    Add 13 / 4 cups of the sugar and beat about 1 minute

13. 13

    Add the eggs one at a time , beating well after each addition

14. 14

    With the mixer at low speed , add the flour mixture in thirds , alternating with the buttermilk

15. 15

    Stir in the lemon-ginger mixture

16. 16

    Taste and add more pepper and / or ginger if desired , stirring well

17. 17

    The full amounts of ginger and pepper might be too hot for some folks- if you suspect you're among them , start small and taste a bit of the batter

18. 18

    You can always add

19. 19

    Pour and scrape into the prepared pan

20. 20

    Smooth the top by twisting the pan sharply back and forth once

21. 21

    Bake 1 hour and 15 to 20 minutes , until a toothpick or cake tester inserted in the middle comes out dry

22. 22

    While the cake is in the oven , add to the set-aside lemon juice enough to total 1 / 3 cup

23. 23

    Combine with the remaining 1 / 2 cup sugar

24. 24

    When the cake comes out of the oven , let it stand for 5 to 10 minutes

25. 25

    Cover with a rack , invert and remove the pan

26. 26

    Put the rack and cake over a plate or sheet of waxed paper or foil to catch drips of glaze

27. 27

    Stir the glaze mixture and brush it all over the cake , including the inside of the center hole

28. 28

    Let stand until cool

29. 29

    Use two spatulas to transfer the cake to a serving plate