lemon ginger pound cake

Pound cake.  I have a couple of theories as to why they call it pound cake.  The first is that you will pound it into your face.  (Frankly, I'm leaning toward that one.)  The second possibility is that it weighs a ton.  Turns out, after lazily googling it, the answer is that it was originally made with a pound of each ingredient.

Eh, I'm gonna go with my original answer.

This cake is super refreshing - the bright lemon and spicy ginger in and on top of it are the perfect pair.  It will not last more than ten minutes in your house (according to my findings).  Good thing I have provided you with a recipe that makes two loaves.  You're welcome.

for the pound cake
1/2 pound unsalted butter, room temperature (I mean it, let it sit out for a half hour at least)
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
3 egg yolks (save the egg whites for breakfast!)
1/2 cup milk
1/3 cup grated fresh ginger
1 tablespoon grated lemon zest
1 teaspoon vanilla extract

for the lemon glaze
3 cups confectioners’ sugar
4 1/2 tablespoons lemon juice
handful of chopped candied ginger (stores like Whole Foods and Sprouts tend to have these in the self serve section, so you don't have to buy too much)

What flavors have you pretties been enjoying this Summer?

1 comment

  1. Looks amaaaazing, as always! Bravo, you. Hope all is well. xox