White Pepper & Ginger Cake

Cake:
Finely grated zest of 2 large lemons
2 Tbs fresh lemon juice
1/2 oz freshly grated ginger
3 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp double-acting baking powder
1/2 tsp salt
2 tsp freshly ground white pepper
2 sticks (8 ounces) unsalted butter at room temperature
1-3/4 cups granulated sugar
3 large eggs
1 cup buttermilk

Glaze:
1/2 cup fresh lemon juice
3/4 cup granulated sugar

Preheat oven to 325°F and place oven rack 1/3 up from bottom of oven. Butter and flour a 10-12 cup Bundt pan.

In small cup, combine lemon zest, lemon juice and grated ginger and set aside. Sift together dry ingredients and set aside.

In large mixer bowl on medium speed, cream the butter until light and fluffy, about 3 minutes. Add the sugar and beat about 1 minute. Add the eggs, 1 at a time, beating until incorporated after each addition. Stir in the lemon-ginger mixture and blend just until combined.

Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour.

Scrape the batter into the prepared pan and smooth the top. Bake at 325°F for 70 – 80 minutes, until tester comes out clean and dry.

While cake is baking, prepare glaze and set aside.

Let cake cool in the pan for 10 minutes, then turn out on to cooling rack. Brush glaze gently over entire cake while cake is still warm.