Lemon Ginger Pound Cake

3 c. unbleached flour
2 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter, softened
2 c. sugar
4 eggs
1 c. milk
grated zest of 2 lemons
2 tsp. grated fresh gingerroot


Preheat oven to 350* Sift together flour, baking powder and salt. Set aside. In a large bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk beating at a low speed until blended. Fold in lemon zest and ginger. Pour into 4 greased and floured 7 1/2x3 1/2x2in loaf pans or 2 9x5x3in loaf pans. Bake 45-50 minutes for small loaves and 60-65 minutes for large loaves, until skewer inserted into loaves comes out clean. Cool on rack 10 minutes. Remove from pans. cool on rack over waxed paper. While hot, brush with Lemon Glaze.

Lemon Glaze
¼ c. sugar
3 Tbs. Lemon juice


In a small bowl, combine sugar and lemon juice. Mix well. Brush over tops of hot cakes.