Ingredients

Makes 6 servings

　　

For cake

3 tablespoons finely chopped peeled fresh ginger

　　3/4 cup plus 2 tablespoons 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 (1/2 cup) unsalted butter, softened

　　2 tablespoons finely grated fresh lemon zest

　　2 large eggs

　　2 tablespoons fresh lemon juice

　　

For glaze

1/2 cup confectioners sugar

　　1 1/2 tablespoons fresh lemon juice

　　

Special Equipment

a 4- to 5-cup nonstick bundt, kugelhopf, or loaf pan

　　

Make cake:

Step 1

Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.

　　

Step 2

Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).

　　

Step 3

Whisk together flour, baking powder, ground ginger, and salt.

　　

Step 4

Stir together milk and vanilla in a small bowl.

　　

Step 5

Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.

　　

Step 6

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. Mix in ginger sugar until just combined, then lemon juice.

　　

Step 7

Spoon batter into pan, smoothing top, and 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). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.

　　

Make glaze:

Step 8

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. Drizzle decoratively over top of cake.