Preserved Lemon Ginger Pound Cake

Name: Preserved Lemon Ginger Pound Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons ground ginger; 1/4 teaspoon ground allspice; 1/2 teaspoon salt; 1/2 cup 1 stick unsalted butter, at room temperature; 1/2 cup coconut oil; 2 cups white granulated sugar; 1 cup firmly packed brown sugar; 3/4 preserved lemon; 6 large eggs; 1/2 cup minced crystallized ginger; 2 teaspoons vanilla extract; 3/4 cup buttermilk; For the lemon glaze:; 1 1/2 cups confectioner's/powdered sugar; 2 teaspoons lemon juice; 2-3 tablespoons buttermilk; 1/4 preserved lemon

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
12
Course
Dessert

Preserved Lemon Ginger Pound Cake

Nevaeh Sloan

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Ingredients

Servings

3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup 1 stick unsalted butter, at room temperature
1/2 cup coconut oil (it's fairly solid, do not melt it first)
2 cups white granulated sugar
1 cup firmly packed brown sugar
3/4 preserved lemon , pulp discarded and peel thoroughly rinsed and then finely minced
6 large eggs , at room temperature
1/2 cup minced crystallized ginger , tossed with 2 teaspoons flour
2 teaspoons vanilla extract
3/4 cup buttermilk
For the lemon glaze:
1 1/2 cups confectioner's/powdered sugar
2 teaspoons lemon juice
2-3 tablespoons buttermilk , start with 2 and add more if needed
1/4 preserved lemon , pulp discarded, peel thoroughly rinsed and then finely minced

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Instructions

Preheat the oven to 325 degrees F. Butter and flour a 10-inch non-stick Bundt pan.
Combine the flour, baking soda, ginger, allspice and salt in a bowl. Set aside.In a large mixing bowl, beat the butter, coconut oil, and white and brown sugars until fluffy. Add the eggs, one at a time, beating just until combined. Add the preserved lemon, ginger and vanilla extract, beating on low just until combined.Add 1/3 of the flour mixture and beat on low just until combined. Add 1/2 of the buttermilk and beat on low just until combined. Repeat (flour, buttermilk, flour).Spoon the batter into the Bundt pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into it comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack to cool completely.
To make the glaze: Whisk together the powdered sugar, lemon juice, preserved lemon, and buttermilk - adding the buttermilk one tablespoon at a time as needed. If the glaze is too runny, add more powdered sugar, If it's too stiff, add more buttermilk. Drizzle the glaze over the cooled cake and let it sit for 20 minutes before slicing.