Lemon-Ginger Bundt Cake-Martha Stewart

By wing118677

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
• 1/3 cup minced crystallized ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• Confectioners' sugar, for dusting

Details

Servings 1
Preparation time 20mins
Cooking time 80mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.

Using an 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 lemon juice.

With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

directions