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This moist lemon pound cake recipe spiced up with fresh ginger makes a tender, moist cake with loads of fresh flavors. If you love easy but impressive cakes, check out my lemon polenta cake!
I believe moderation includes a slice of moist lemon pound cake.
My very favorite kind of cake is plain and simple, one you can toast for a snack and top with some really good apricot or raspberry jam.
January seems to be the month people flip their internal switches from out-of-control, wild bingers of rich food and drink to wholesome souls sucking down juice meals, promising to spend each and every day at the gym sweating out their toxins.
Or so that’s what some major retailers want us to think, according to the huge display I saw at Whole Foods on January 2.
It was a tower more than 15 feet high, precariously constructed out of crates of lemons, bottles of lemon juice, cayenne pepper and jugs of maple syrup; all the ingredients necessary for the Master of Cleanses.
Post-holiday detox probably isn’t a bad idea, considering the amount of wine corks that pile up around me, but I’ve never submitted to a juice fast, for 2 reasons:
1. I’m afraid I might perish from hunger and then get very, very cranky; which is what tends to happen when I don’t eat in regular 3 hour intervals.
2. I associate the word “cleanse” with “not clean”. As in dirty. You can take it from there.
My approach is a little gentler and keeps the tremors at bay. I just stick to eating all the real, fresh food I usually do and drink lots of water. The sugars and alcohol get pushed back into careful moderation.
This is the most basic of pound cakes, spiked with enough ginger and lemon to freshen your inner being.
Way better than drinking juice, I think!
Fresh Ginger-Lemon Pound Cake
Yield: One loaf cake
- 2 sticks (225 g) unsalted butter , at room temperature
- 1 ¼ cups (225 g) granulated sugar
- 2 teaspoons grated fresh lemon zest
- 2 teaspoons grated fresh ginger
- 4 large eggs, lightly beaten
- ½ teaspoon fine sea salt
- 1 ¾ cups (225 g) all-purpose flour
- Heat oven to 325 (160 C) degrees. Spray the bottom and sides of a 9 x 5 –inch loaf pan with non-stick spray and line with a piece of parchment paper so that it overhangs on the two long sides.
- Put ¼ cup of the sugar in a pie dish or shallow bowl. Add the lemon zest and ginger and massage the two together with your fingers. You can also use a small wooden spoon or a fork, but you will miss the aromatic therapy!
- Beat the 2 sticks butter in a heavy-duty standing mixer fitted with the paddle attachment on medium-high speed for 1 minute. Add the ginger-lemon sugar and beat for a few seconds before adding the remaining 1 cup sugar. Beat 2 minutes, until lightened and fluffy.
- Lower the mixer speed and drizzle in the eggs and salt. Beat on medium-high speed for 2 more minutes – the mixture might look curdled but don’t worry. Slow the mixer to stir, scrape down the sides of the bowl and add half the flour. Mix about 15 seconds before adding the remaining flour. Mix just until there’s no more flour visible.
- Scrape the batter into the prepared loaf pan. Bake 1 hour. Insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes. The edges of the cake should pull away from the pan slightly.
- Cool the cake in the pan on a rack 15 minutes before carefully loosening the sides with a blunt knife. Turn the cake out onto the rack to cool completely.
Karen’s Notes and Tips
- To store the cake, keep covered at room temperature 2-3 days.
- To freeze, wrap the cake in a layer of plastic warp and a piece of foil. It will keep for up to a month.