White Pepper and Ginger Lemon Cake Recipe
Overview:
Delight your taste buds with this unique and flavorful White Pepper and Ginger Lemon Cake. Adapted slightly from “Maida Heatter’s Cakes,” this recipe promises a delightful blend of zesty lemon, spicy ginger, and the subtle warmth of white pepper. With a prep time of just 15 minutes and a total cooking time of 1 hour and 30 minutes, this dessert is perfect for any occasion, whether it’s a weeknight treat or a special potluck gathering. Let’s dive into the details of this extraordinary recipe!
Ingredients:
- 2 lemons
- 1-2 knobs of fresh ginger
- 3 cups of all-purpose flour
- 3/4 teaspoon of baking soda
- 3/4 teaspoon of baking powder
- 1-2 teaspoons of white pepper
- 1 cup (2 sticks) of butter, softened
- 2 1/4 cups of sugar, divided
- 3 large eggs
- 1 cup of buttermilk
Instructions:
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Preparation: Start by preheating your oven to 325 degrees Fahrenheit. Position an oven rack a third of the way up from the bottom. Thoroughly butter a 10- to 12-cup Bundt pan, ensuring to cover all the crevices, including the center tube. Dust the pan with fine, dry breadcrumbs, then invert and tap to remove any excess crumbs.
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Zest and Juice: Grate the zest of two lemons and juice them. Place 2 tablespoons of lemon juice in a cup with the lemon zest. Set aside the remaining lemon juice. Add finely grated fresh ginger to the zest-juice mixture and set it aside.
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Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and white pepper. Set aside.
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Cream Butter and Sugar: In the large bowl of an electric mixer, beat the softened butter until it’s soft and creamy. Add 1 3/4 cups of sugar and beat for about 1 minute until well combined. Add the eggs, one at a time, beating well after each addition.
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Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Start and end with the flour mixture.
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Add Lemon-Ginger Mixture: Stir in the lemon-ginger mixture into the batter. Taste and adjust the amount of pepper and ginger according to your preference. Keep in mind that the full amounts of ginger and pepper might be too intense for some palates.
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Bake: Pour the batter into the prepared Bundt pan and smooth the top by twisting the pan sharply back and forth once. Bake in the preheated oven for 1 hour and 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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Prepare Glaze: While the cake is baking, combine the remaining lemon juice with enough sugar to total 1/3 cup. This will be used for the glaze.
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Cool and Glaze: Once the cake is baked, let it cool in the pan for 5 to 10 minutes. Then, invert the cake onto a rack placed over a plate or sheet of waxed paper or foil to catch any drips. Brush the glaze mixture all over the cake, including the inside of the center hole. Allow the cake to cool completely.
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Serve: Transfer the cooled cake to a serving plate using two spatulas. Slice and serve this delectable White Pepper and Ginger Lemon Cake to delight your guests!
Nutritional Information (per serving):
- Calories: 425.5
- Fat Content: 17.1g
- Saturated Fat Content: 10.3g
- Cholesterol Content: 94.4mg
- Sodium Content: 250.4mg
- Carbohydrate Content: 64.6g
- Fiber Content: 1.8g
- Sugar Content: 38.6g
- Protein Content: 5.9g
Recipe Yield and Serving Size:
- Recipe Yield: 1 cake
- Recipe Servings: 12 slices
Reviews and Ratings:
With an aggregated rating of 5 stars based on 9 reviews, this White Pepper and Ginger Lemon Cake has received rave reviews from satisfied home bakers. Try it out and join the chorus of praise for this delightful dessert!
Keywords:
Grains, Fruit, Potluck, Spicy, Weeknight, Oven, Less than 4 Hours
Source:
This recipe was adapted slightly from “Maida Heatter’s Cakes” and originally featured in the Detroit News.
