Lemon Ginger Poundcake


1 and 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

1 Tablespoon fresh lemon zest (approx 2 lemons)

6 large eggs, at room temp

3 cups all-purpose flour

2 teaspoons dried ground ginger

1/2 teaspoon salt

1 Tablespoon Vain Vanilla


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Add lemon juice and vanilla and beat until combined. Sift together flour, ginger, and salt; add to butter mixture in four additions. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a cake tester (long wooden pick) comes out clean. Cool in pan on a wire rack 10-15 minutes. Remove from pan; cool completely on wire rack. 

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