Traditional pound cakes are called “pound” because they are made with one pound butter, one pound sugar, and one pound flour. You can tell them by their thick consistency and incredible richness in the taste. This recipe is not exactly it but it’s just as rich with a little less butter. It’s a Martha Steward recipe and it came out delicious. I’m giving you some alternatives for ginger and some other ingredients that will work well. I dedicate this rich and flavorful cake to my good friends and “best man and woman” for their 25 years together. And they are not even old. This is what we, almost literally, mean when we say “they’ve been together forever”. Many happy returns of the day, friends!
- 2 sticks or 1 cup or 200grams unsalted butter
- 3 cups flour
- 2 tablespoons lemon zest
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup lemon juice
- 1/3 cup minced crystallized ginger or 1 teaspoon ground ginger or 1 tablespoon ginger pulp
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream or Greek yogurt
- confectioner’s sugar for the top and some extra butter for the pan.
How to make: In a big bowl, combine the flour with the salt, soda, lemon zest, and crystallized or ground ginger. In a mixer, beat the butter (softened at room temperature) with the sugar until it becomes whitish, about 5 minutes. Add the eggs, one at a time, and the lemon juice. Set the mixer to low and add the flour mix, sour cream or Greek yogurt, in batches, alternating between the two. This is a good time to add the ginger pulp, if that’s what you’re using. Pour the batter in a battered or silicon pan and bake at 350F /180C for about 65 minutes or until a toothpick comes out clean.
Notes and tips: If you don’t have granulated sugar, just use a food processor to make it finer. If you don’t have ginger, just make a lemon pound cake!