Imperial Sugar
Imperial Sugar

Ginger and Lemon Pound Cake

Ginger and Lemon Pound Cake Imperial


Ginger and Lemon Pound Cake

  • 3 1/4 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons dried ginger
  • 1 1/2 cups (3 sticks) unsalted butter, soft
  • 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 5 large eggs, room temperature
  • 1/2 teaspoon salt
  • Zest of 4 lemons, no white bitter pith
  • 1 cup white wine or orange juice (or combo, room temperature
  • 1/3 cup crystalized ginger, chopped (optional)


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.  
  2. Combine flour, baking powder, baking soda, and ginger. Sift together. Set aside.
  3. Mix butter until creamy. Add sugar and mix until light and fluffy.
  4. Add eggs one at a time waiting for previously added egg to be fully incorporated and scraping well in between additions. Add salt.
  5. Add 1/3 of dry ingredients and mix until combined, scrape bowl. Add 1/2 of white wine and mix until smooth. Add another 1/3 of dry ingredients and once mixed in add remaining wine. Finish with remaining dry ingredients and mix just long enough to combine.
  6. Scape mixture into prepared pan. Bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 65-70 minutes.
  7. Let cake cool for 10 minutes before removing from pan.
  8. For glaze, whisk together wine and powdered sugar. Add more wine or powdered sugar to obtain desired consistency.
  9. Drizzle over cake and, if desired, decorate with crystalized ginger.