Razzle Dazzle Recipes * Christmas Dessert Recipes
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Ginger Pound Cake with Lemon Glaze

Batter
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

Lemon Glaze
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 

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