Ginger Pound Cake by curly

2 ½ C flour
2 C sugar
2 tsp baking powder
½ tsp salt
2 sticks butter (1/2 lb.) softened
4 lg eggs
3 lg egg yolks
½ C milk
1/3 C grated fresh ginger
1 Tbsp lemon peel, grated
1 tsp vanilla


Set rack in bottom 1/3 of oven and preheat to 325. Grease and flour a 12 C bundt or tube pan.

Place flour, sugar, baking powder and salt in mixer with paddle beater and add butter. Beat on low speed until well combined.
Combine remaining ingredients in a separate bowl.
Increase mixer speed to medium and add 1/3 of liquid ingredients.
Mix on medium for 2 minutes, then stop and scrape bowl. Add another 1/3 of liquid ingredients, mix 2 minutes and scrape.
Add remaining 1/3 of liquid, mix 2 minutes, scrape and give batter a last vigorous mix by hand. Pour into pan and smooth top.
Bake 1 hour or until toothpick inserted in thickest part of cake comes out clean.
Cool 10 minutes in pan on rack, then invert onto rack and cool completely.

Lemon glaze:

3 C confectioner’s sugar
2 Tbsp lemon juice
2 Tbsp white rum or water


Stir ingredients together in medium saucepan until smooth. Add sprinkles of water as needed. Heat until just lukewarm and drizzle over cake.