From Solo Lisa's Kitchen: Lemon Ginger Bundt Cake

I'm still cooking every week, but lately I've fallen into the rut of making the same thing over and over because I haven't had the inclination or time to seek out new recipes to try. Two weekends ago, I tried something new and made a lemon ginger bundt cake according to a recipe from a back issue of Everyday Food magazine. The cake met with positive reviews from my family and coworkers, enough so that I felt confident making it a second time as my contribution to a casual dinner get-together. Its buttery, dense texture goes well with tea or coffee, perhaps as part of brunch or an afternoon snack, but I don't think I'd make it for an after-dinner dessert again--too filling and heavy after a big meal.

Here's the recipe if you want to try it out for yourself. Good luck!



Ingredients:

• 1 cup unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
• 1/3 cup minced crystallized ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• confectioner's sugar, for dusting

Instructions:

1. Preheat oven to 350 F. 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.
2. 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.
3. 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.
4. Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. [My oven runs a bit cooler than most, so I left my cake in an extra 10+ 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.