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White Pepper and Ginger Lemon Cake




Source of Recipe


Internet


List of Ingredients




Makes 8 to 10 servings.

Finely grated zest of 2 large lemons
2 tablespoons fresh lemon juice
1/2 -ounce piece fresh ginger root (about 1-by- 1/2 inch
piece)
3 cups all-purpose flour, plus more for the pan
3/4 teaspoon baking soda
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
2 teaspoons ground white pepper (preferably freshly ground)
2 sticks (8 ounces) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups granulated sugar
3 large eggs
1 cup buttermilk (may use low-fat or nonfat)
Lemon Glaze (recipe follows)



Recipe



Adjust the oven rack one-third up from the bottom of the oven and preheat the oven to 325 degrees. Butter a 10- to 12-cup Bundt pan. Dust with flour and shake out any excess.

In a small cup combine the rind and juice. Grate (do not mince) the fresh ginger and add it to the lemon juice mixture. Set aside.

Sift together the flour, baking soda and powder, salt and pepper and set aside.

In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, 1 at a time, beating until incorporated after each addition.

Reduce the speed to low, add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined.

Scrape the batter into the prepared pan. Smooth the top by briskly rotating the pan first in one direction, then the other (the batter should be rather heavy).

Bake for 70 to 80 minutes, until a cake tester inserted gently in the middle comes out clean and dry. (If you have used a 12-cup pan, the cake will not rise to the top of the pan -- but that is all right.)

Let the cake stand in the pan for 5 to 10 minutes. Cover with a rack, turn the pan and rack over, remove the pan and place the cake on the rack over a large piece of aluminum foil to catch drippings of the glaze.

Glaze the cake while it is still warm. After the cake is removed from the pan but while it is still warm, stir the glaze to recombine. Using a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all of the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. Set aside until cool.

Using 2 wide metal spatulas, or using a flat-sided baking sheet as a spatula, transfer the cake to a serving plate. The cake is even better if it ages for a day or two covered with plastic wrap -- the spicy hotness cools a bit as it ages.

NOTE: To grate ginger, peel it and use a ginger grater, a rasp or a fine-holed grater.

The glaze should be mixed as soon as the cake is put in the oven to allow the flavors time to meld.

Lemon Glaze
Makes about 1/2 cup

1/3 cup lemon juice
1/2 cup granulated sugar

In a bowl, combine the juice and sugar and let stand while the cake is baking.