Recipe information
Yield
Makes 6 servings
Ingredients
For cake
For glaze
Special Equipment
Preparation
Make cake:
Step 1
Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
Step 2
Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
Step 3
Whisk together flour, baking powder, ground ginger, and salt.
Step 4
Stir together milk and vanilla in a small bowl.
Step 5
Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
Step 6
Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
Step 7
Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
Make glaze:
Step 8
Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.
