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–+ servings
Created by: April J Harris

Lemon Ginger Pound Cake

Course Dessert
Cuisine American, British, Canadian
Servings 2 cakes
Lemon Ginger Pound Cake with Raisins is a lovely cake to have sitting under a cake dome on your kitchen counter.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
 
 

  • 3 cups all-purpose (plain) flour
  • 2 teaspoons ground ginger

  • 1 teaspoon baking powder

  • generous pinch of salt
  • ½ cup finely chopped crystallised ginger
  • 2 cups granulated sugar
  • 1 cup butter, softened I use unsalted butter, but salted butter is fine too.
  • 1 tablespoon grated ginger root

  • 1 teaspoon vanilla

  • 4 large eggs, at room temperature
  • grated rind of l lemon
  • 1 cup buttermilk
  • 1 cup juicy raisins or sultanas
  • For the lemon glaze
  • ⅓ cup butter softened
  • 2 cups icing sugar

  • 1 tablespoon lemon juice
  • 1 to 2 tablespoons hot water

Instructions

  • Preheat the oven to 350°F (170°C – 160°C for a fan oven).
  • Grease and flour or line two - 2 pound loaf pans.
  • In a medium bowl, mix together the flour, ginger, baking powder and salt.
  • Gently stir the chopped crystallised ginger through the flour mixture so it doesn’t stick together. Set aside.
  • Put the sugar, butter, ginger root, vanilla, eggs and lemon rind in the large bowl of an electric mixer.
  • Blend these ingredients together on low. Then turn the mixer to high and beat together for about 3 to 4 minutes. Scrape the bowl occasionally.
  • Using a low speed, beat the flour mixture into the sugar and egg mixture alternately with the buttermilk.
  • Fold in the raisins.
  • Pour into the prepared pans. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the cakes comes out clean.
  • Cool for 20 minutes, before removing from the pans and allowing to cool completely on a rack. Serve sprinkled with icing sugar or drizzled with lemon glaze.
  • If glazing the cakes, make the lemon glaze:
  • Blend the butter and the icing sugar together in an electric mixer.
  • Add the lemon juice.
  • If necessary, gradually add the hot water, a bit at time, until a drizzle-able consistency is reached.
  • When the cakes are completely cool, drizzle the glaze over top.

Notes

Store in a sealed container at room temperature. The cake will keep well for 3 to 5 days.

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