I love Bundt cake. Ok, so my kids call them bump cakes. They are soft and moist and you can flavor them any way you want too. Oh and have I mentioned that I love Sundays? I love Sundays. I can relax, bake and enjoy the day. LOVE them!
So we had a lemon inspired meal again. Lemon has to be one of my favorite flavors, scents, essences. Pretty much anything you can make from lemons I love! One of my first blog posts was an all lemon feast. Check it out! http://sara826-itstartedwithone.blogspot.com/2010/05/dinner-with-lemon.html. Today’s dinner consisted of Lemon-Roasted Chicken with Oregano Orzo. That post will be on Tuesday and let me tell you it was absolutely delicious with dessert!
I found both recipes in the Martha Stewart Living publication of Everyday Food (March 2008, Issue 50). Like the Pillsbury cookbooks, these little hand-held cookbooks are chocked full of quick and easy recipes. Great to keep in the car to use at a moments notice or if you are stuck waiting for your kids to get out of school. Lemon Ginger Bundt cake combines two flavors that go hand-in-hand. My husband loves ginger. I love lemon. A match made in heaven.
Just a quick note: I apologize for the quality of the photos. I am having a hard time saving my pictures. After I fix some of the exposures I save them and then they disappear! I checked my recycle bin and sometimes they are in there and sometimes they are not. If anyone has any suggestions please let me know!
Lemon-Ginger Bundt Cake
1 cup (2 sticks) butter, room temperature, plus more for the pan
3 cups all-purpose flour (spooned and leveled), plus more for the pan
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/3 cups granulated sugar
6 large eggs
1 cup sour cream
confectioners’ sugar for dusting
1. Preheat the oven to 350 degrees.
2. Butter and flour a standard 12-cup Bundt pan.
3. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
4. Using a 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 the lemon juice.
5. With the mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour; mix until incorporated. Do not over mix batter.
6. Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap on work surface to level top.
7. Bake until a toothpick inserted in the center of cake comes out clean. 55 to 60 minutes. Let cake cool in pan for 40 minutes, then turn out onto a wire rack and let cool completely.
8. Dust with powdered sugar before serving.