Lemon-Ginger Pound Cake
from "The Great Holiday Baking Book" by Beatrice Ojakangas"
(found in the "Baking for the Easter Season" section)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup milk
grated zest of 1 lemon
1 teaspoon freshly grated ginger
1/4 confectioners' sugar
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Butter and flour an 8x4x3-inch loaf pan. In a medium bowl, stir the flour, baking powder, and salt together. In a large bowl with an electric mixer, cream the butter and sugar until smooth. Add the eggs one at a time and beat at high speed until light and fluffy, scraping the bowl often.
Add the flour mixture alternately with the milk, beating at low speed until well blended. Mix I the lemon zest and ginger. Pour into the prepared pan. Bake for 60 to 65 minutes, or until a wooden skewer inserted into the loaf comes out clean. (We had to cover the top with foil and add quite an extra bit of baking time.) Let cool in the pan for 5 minutes then turn out onto a wire rack.
To glaze, mix the confectioners' sugar with lemon juice until blended and brush over the top of the warm cake.
Makes 1 loaf cake, about 12 slices
This cake doesn't last long around our house!