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Lemon Ginger Pound Cake

Blog post by Phyl.

This is Lemon Ginger Pound Cake from the Cakes section of the Modern Baker Challenge. In the recipe notes, Nick Malgieri states that this cake needs no accompaniment. And he’s right. It’s a great cake on its own. But with height-of-the-season strawberries and freshly whipped cream, it’s sublime.

This is the second recipe in the Cakes section of The Modern Baker. After starting this section with the delicious but fussy Perfect Pound Cake, I was looking forward to trying this simple, quick recipe. Other than grating lemon zest and ginger (I used pregrated ginger), this cake takes almost no time to throw together.

This cake is baked in a bundt pan, which is buttered, dusted with fine bread crumbs, and then sprayed with cooking spray. The bread crumbs seem like a strange addition, but they bake into the cake without a trace.

To mix the batter, I began by combining flour, sugar, baking powder, and salt in the bowl of my stand mixer. I added butter and beat it with the paddle attachment until it formed a heavy paste. Then I added the remaining ingredients: eggs, egg yolks, milk, lemon zest and juice, and ginger, and beat the batter until it was light and fluffy.

I scraped the batter into the prepared pan and smoothed the top.

I baked the pound cake at 325°F for about 50 minutes, until it was firm, golden, and baked throughout. After cooling the cake in the pan for five minutes, I turned it out onto a rack to finish cooling.

I dusted the top of the cake with powdered sugar and served it for dessert. The lemon and ginger combined to give this pound cake a wonderful flavor.

We ate it plain the first night and really enjoyed it. But when we topped it with strawberries and whipped cream the next evening, we realized we had really hit on something.

Man, I can’t wait until strawberry season next year.

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