Lemon-Soaked Ginger Pound Cake

Preheat the oven to 350 and grease your bundt pan.  In a large bowl, whisk together the flours, baking powder, baking soda, salt and ground ginger and set aside.

Using your electric mixer, beat the butter for 2-3 minutes until creamy, then gradually add in the sugar and beat until the mixture is light in color, about 3 minutes more.  Beat in the eggs one at a time, beating for a good 30 seconds after each is added and scrape down the sides as needed.  Beat in the grated and crystallized ginger, zest and vanilla.

With the mixer on low, carefully add about a third of the flour mixture, then half of the sour cream, alternating until both are in and scraping down the sides as needed.  Scrape the batter into your prepared pan and bake for about 50 minutes until the top is cracked and bounces back to a light touch.  With a heavier cake, using an instant thermometer and making sure the center has reached 200 also helps.  Allow the cake to cool in the pan for about 10 minutes (prepare the syrup now) before inverting it onto your serving dish.

To make the syrup, combine the lemon juice and sugar in a small pot and cook and stir over medium heat for a couple of minutes until the sugar dissolves.  Remove the pot from the heat and using a pastry brush, dab the syrup generously and evenly all over the cake – this will take some time, be patient and allow it all to soak in, it’s worth it.  Once the cake has cooled completely, dust it with icing sugar before serving – enjoy!