INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon of baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups of sugar
• 3 eggs
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 4 tablespoons lemon juice
• Zest of 2 lemons (about 2 tablespoons)
• 1 teaspoon vanilla

PREPARATION

Preheat oven to 300°F.

Sift together the flour, baking powder and salt and set aside. In another bowl, beat the butter and sugar until light and fluffy. Beat the eggs, one at a time. Mix sour cream, lemon juice, vanilla, ginger, and lemon zest.

Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

Bake for 70 to 80 minutes or until a knife inserted into center of cake comes out clean. Remove the cake from the oven and let cool for 5 minutes. Invert the cake onto a cake plate. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the Lemon Cream Cheese Frosting over the cake.