Lemon Soaked Ginger Pound Cake

Bright, zesty, and irresistibly moist, this Lemon Soaked Ginger Pound Cake is a delectable treat that combines the warmth of freshly grated ginger with the tartness of lemon. Featuring a rich, buttery crumb, this cake is elevated by a simple yet flavorful lemon glaze that seeps into every bite, ensuring a burst of citrusy sweetness. The addition of candied ginger as an optional topping adds a delightful chew and extra zing. Perfect for afternoon tea, a special dessert, or as a make-ahead treat, this recipe is easy to follow and takes just over an hour from start to finish. With its harmonious balance of buttery richness and lively citrus notes, this pound cake is both comforting and refreshingly unique.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 10

Ingredients

• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 4 large eggs
• 2 tablespoons fresh ginger, grated
• 2 tablespoons lemon zest
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup whole milk
• 0.25 cup freshly squeezed lemon juice
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice (for glaze)
• 2 tablespoons candied ginger, chopped (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard loaf pan. Line it with parchment paper, leaving some overhang for easy removal.

Step 2

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 4

Stir in the grated fresh ginger and lemon zest until evenly distributed.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and beginning and ending with the dry mixture. Mix just until combined; do not overmix.

Step 7

Pour the batter into the prepared loaf pan, leveling the top with a spatula.

Step 8

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Step 9

While the cake cools, prepare the lemon glaze by mixing the powdered sugar with 2 tablespoons of fresh lemon juice until smooth.

Step 10

While the cake is still slightly warm, use a skewer or fork to poke holes across the surface. Slowly pour the lemon glaze over the cake, allowing it to soak in.

Step 11

Optional: Sprinkle the top with chopped candied ginger for extra flavor and decoration.

Step 12

Let the cake cool completely before slicing and serving. Store leftovers in an airtight container for up to 4 days.

Nutrition Facts

Serving size	(1357.3g)

Amount per serving	% Daily Value*
Calories	4645.5

Total Fat 217.7g	0%
Saturated Fat 130.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1275.3mg	0%
Sodium 2007.9mg	0%
Total Carbohydrate 638.4g	0%
Dietary Fiber 10.0g	0%
Total Sugars 439.9g
Protein 56.9g	0%

Vitamin D 217.7IU	0%
Calcium 391.5mg	0%
Iron 15.3mg	0%
Potassium 932.5mg	0%

*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.

Source of Calories

Fat: 41.3%

Protein: 4.8%

Carbs: 53.9%