Ginger Pound Cake with Lemon Glaze
1/2 lb. Butter, at room temperature
2 C. Sugar
2 1/2 C. Flour
2 t. Baking Powder
4 Large Eggs
3 Egg Yolks
1/2 C. Milk
1/3 C. Grated Fresh Ginger
1 T. Grated Lemon Zest
1 t. Vanilla Extract
3 C. Confectioners' Sugar
2 T. Lemon Juice
3 T. White Rum or Water
1 12-cup Bundt pan, buttered and floured
Set a rack in the lower third of the oven and preheat to 325° F. Butter a 10-inch Bundt pan and flour the buttered surface, shaking out the excess.
Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan for 5 minutes, then unmold to the rack to cool completely.
For glaze, combine sugar, lemon juice and rum in a saucepan. Stir smooth, then heat over very low heat, just until lukewarm. Drizzle over cake with a spoon.
Recipe From Razzle Dazzle Recipes