Meyer Lemon and Ginger Pound Cake

Ingredients

• 3 tablespoons ginger root, peeled and chopped
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 1/2 teaspoon vanilla
• 1 stick unsalted butter, softened
• 2 tablespoons Meyer lemon zest
• 2 large eggs
• 2 tablespoons Meyer lemon juice
• 1/2 cup confectioners' sugar (for glaze)
• 1 1/2 tablespoons meyer lemons juice (for glaze)

Directions

1. Preheat oven to 325 degrees F. Generously butter pan and flour it, gently tapping out excess. Chill 10 minutes.
2. Finely grind together fresh ginger and 1/4 cup sugar in a food processor. Mixture will be wet.
3. Whisk together flour, baking powder, ground ginger, and salt.
4. Stir together milk and vanilla in a small bowl.
5. In a large bowl with an electric mixer, beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest until fluffy.
6. Add eggs 1 at a time, beating well after each addition.
7. Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
8. Mix in ginger sugar until just combined, and then lemon juice.
9. Spoon batter into 4- to 5-cup nonstick loaf pan, smoothing top.
10. Bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
11. Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
12. To make the glaze, gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
13. Drizzle glaze decoratively over top of cake.