Nick Malgieri
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Nick Malgieri

Ginger Pound Cake with Lemon Glaze

This moist, spicy cake is a perfect brunch or picnic cake.

Makes one 10-inch tube or Bundt cake

Batter

1/2 pound unsalted butter, at room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
3 egg yolks
1/2 cup milk
1/3 cup grated fresh ginger
1 tablespoon grated lemon zest
1 teaspoon vanilla extract

Lemon Glaze

3 cups confectioners' sugar
2 tablespoons lemon juice
3 tablespoons white rum or water

One 12-cup Bundt pan, buttered and floured

  1. Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch Bundt pan and flour the buttered surface, shaking out the excess.
  2. 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.
  3. 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 or a paper cone.