Lemon Ginger Bundt Cake

Have you read the "Everyday Foods Magazine" by Martha? I have been receiving it for a while and I love it. Most of the recipes are a bit ridiculous or are sea food (which we don't eat) but there are always a few gems that we keep going back to. One such recipe is for a Lemon Ginger Bundt Cake (March 2008, p 120). I am going to be making this (twice) for Thanksgiving. I made it for my mom's Birthday and it was a huge hit. Because I love this recipe so much - I thought I would share it!! Here ya go, I hope you take a chance to make it!

Ingredients
1 cup (2 sticks) unsalted butter, room temp

3 cups all-purpose flour (spooned and leveled)

2 tablespoons finely grated lemon zest

and 1/3 cup fresh lemon juice (from 2 lemons)
1 tablespoon minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees.

Butter and flour a standard 12-cup bundt pan.

In a medium bowl, whisk together flour, lemon zest,

ginger, baking soda, and salt; set aside.

Using an electric mixer, beat butter and granulated sugar

on medium-high until light and fluffy, 4 to 5 minutes.

Add eggs one at a time, beating well after each addition;

mix in lemon juice.
With mixer on low, alternately add flour mixture in three parts

and sour cream in two, beginning and ending with flour mixture;

mix just until incorporated (do not overmix).

Spoon batter into prepared pan, and smooth top with a rubber spatula.

Firmly tap pan on a work surface to level batter.

Bake until a toothpick inserted in center of cake comes out clean,

55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil).

Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely.

(To store, wrap cake in plastic, and keep at room temperature, up to 3 days.)

Dust with confectioners' sugar before serving.

YUM!! If you would like to check it out on her site, click HERE. Let me know if you try it!