White Pepper And Ginger Lemon Cake Recipes

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WHITE PEPPER AND GINGER LEMON CAKE



White Pepper and Ginger Lemon Cake image

Adapted slightly from "Maida Heatter's Cakes," this cake is unusual and very tasty! Source: Detroit News - adapted slightly from "Maida Heatter's Cakes."

Provided by Julesong

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 large lemons, plus lemon juice as needed, divided
1 -2 teaspoon grated fresh ginger, to taste
3 cups sifted flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 -2 teaspoon white pepper, to taste
1 cup butter
2 1/4 cups sugar, divided
3 eggs
1 cup buttermilk

Steps:

  • Set an oven rack a third of the way up from the bottom and preheat the oven to 325 degrees.
  • Thoroughly butter a 10- to 12-cup Bundt (fluted) pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post; dust all, including the center tube, with fine, dry bread crumbs; invert and tap to shake out excess crumbs; set aside.
  • Finely grate the zest of the two lemons; juice the lemons, putting 2 tablespoons of the lemon juice in a cup with the lemon zest; set the rest of the juice aside;add the fresh ginger to the zest-juice mixture and set aside.
  • Sift together the flour, baking soda, baking powder and pepper; set aside.
  • In the large bowl of the electric mixer, beat the butter until it is soft; add 13/4 cups of the sugar and beat about 1 minute; add the eggs one at a time, beating well after each addition.
  • With the mixer at low speed, add the flour mixture in thirds, alternating with the buttermilk (starting and ending with the flour).
  • Stir in the lemon-ginger mixture; taste and add more pepper and/or ginger if desired, stirring well; the full amounts of ginger and pepper might be too hot for some folks- if you suspect you're among them, start small and taste a bit of the batter; you can always add.
  • Pour and scrape into the prepared pan; Smooth the top by twisting the pan sharply back and forth once.
  • Bake 1 hour and 15 to 20 minutes, until a toothpick or cake tester inserted in the middle comes out dry.
  • While the cake is in the oven, add to the set-aside lemon juice enough to total 1/3 cup; combine with the remaining 1/2 cup sugar.
  • When the cake comes out of the oven, let it stand for 5 to 10 minutes.
  • Cover with a rack, invert and remove the pan; put the rack and cake over a plate or sheet of waxed paper or foil to catch drips of glaze.
  • Stir the glaze mixture and brush it all over the cake, including the inside of the center hole; let stand until cool.
  • Use two spatulas to transfer the cake to a serving plate.

Nutrition Facts : Calories 425.5, Fat 17.1, SaturatedFat 10.3, Cholesterol 94.4, Sodium 250.4, Carbohydrate 64.6, Fiber 1.8, Sugar 38.6, Protein 5.9

LEMON GINGER POUND CAKE



Lemon Ginger Pound Cake image

When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm...

Provided by MarieRynr

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons finely chopped peeled fresh ginger
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
1/2 cup icing sugar
1 1/2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F.
  • Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
  • Chill 10 minutes.
  • Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
  • Whisk together flour, baking powder, ground ginger, and salt.
  • Stir together milk and vanilla in a small bowl.
  • Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • 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.
  • Spoon batter into pan, smoothing top, and bake in middle of the 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.
  • Gradually add confectioners' sugar to 1 TBS 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.
  • Serve to six very lucky friends or family members!

MAIDA HEATTER'S EAST 62ND STREET LEMON CAKE



Maida Heatter's East 62nd Street Lemon Cake image

This is the famed lemon cake, from Maida Heatter's Book of Great Desserts, as reprinted in "A Holiday Tea Party", Good Food Magazine, December 1988.

Provided by JackieOhNo

Categories     Dessert

Time 1h55m

Yield 1 cake

Number Of Ingredients 10

3 cups sifted all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 lb butter
2 cups sugar
4 eggs
1 cup milk
2 lemons, rind of, finely grated
1/2 cup lemon juice
3/4 cup sugar

Steps:

  • Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
  • Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
  • Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
  • Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
  • The glaze must be used immediately after it is mixed.
  • Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
  • Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
  • Do not cut for at least several hours.

Nutrition Facts : Calories 5606.6, Fat 216.6, SaturatedFat 128.9, Cholesterol 1368.2, Sodium 3853.7, Carbohydrate 862.1, Fiber 10.6, Sugar 555.1, Protein 74.3

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