White Pepper And Ginger Lemon Cake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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WHITE PEPPER AND GINGER LEMON CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Madden Estate in Elmo, Texas in 1991. Ingredients:
finely grated zest of 2 large lemons |
2 tablespoons fresh lemon juice |
1 piece fresh ginger |
3 cups all purpose flour plus more for dusting pan divided |
3/4 teaspoon baking soda |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons freshly ground white pepper |
1 cup unsalted butter at room temperature |
1-3/4 cups granulated sugar |
3 eggs |
1 cup buttermilk |
lemon glaze |
1/3 cup lemon juice |
1/2 cup granulated sugar |
Directions:
1. Adjust oven rack 1/3 up from the bottom of the oven and preheat oven to 325.
2. Butter a tube pan then dust with flour and shake out any excess.
3. Combine zest and juice then grate ginger and add to lemon juice mixture then set aside.
4. Sift together flour, baking soda, baking powder, salt and pepper then set aside.
5. In large bowl beat butter for 3 minutes until light and fluffy.
6. Add sugar and beat 1 minute then add eggs 1 at a time beating well after each addition.
7. Reduce speed to low then add flour mixture in 3 additions alternately with buttermilk.
8. Begin and end with flour then stir in lemon and ginger mixture and blend until just combined.
9. Scrape batter into pan then smooth top by briskly rotating pan in one direction then the other.
10. Bake for 75 minutes.
11. Make glaze as soon as the cake is put in the oven to allow the flavors time to meld.
12. To make glaze combine juice and sugar and mix well.
13. Let the cake stand in the pan for 10 minutes then cover with a rack and turn pan and rack over.
14. Remove pan and place cake on rack over a large piece of foil to catch drippings of the glaze.
15. Glaze the cake while it is still warm.
16. After the cake is removed from the pan but while it is still warm stir the glaze to recombine.
17. Glaze cake with a pastry brush while cake is warm allowing some glaze to drip into the hole.
18. If some of the glaze drips onto the foil pour the glaze back over cake then set aside until cool.
19. Using 2 wide metal spatulas transfer cake to a serving plate and wrap in plastic wrap.
20. The cake is better if it ages for a day or two.
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