Lemon Ginger and Pepper Bundt Cake

Recipe thanks to Nordic Ware.

Ingredients:

• 2-3 tablespoons dry bread crumbs
• 2 tablespoons freshly grated lemon peel (about 2 large lemons)
• 2 tablespoons lemon juice from lemons, reserve remaining juice
• 1-2 teaspoons grated fresh ginger
• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 tablespoon baking powder
• 1-2 teaspoons ground white pepper
• 1 cup butter, softened
• 1 3/4 cup sugar
• 3 eggs
• 1 cup buttermilk

Glaze:

• 1/2 cup sugar
• Reserved lemon juice plus enough extra lemon juice to make 1/3 cup

Instructions:

1. Heat oven to 325° F. Grease pan and sprinkle with bread crumbs. In small bowl, stir together the lemon peel, lemon juice, and ginger; set aside. In a medium bowl, stir together the flour, baking soda, baking powder, and pepper; set aside.
2. In a large mixing bowl, mix butter and sugar until light and fluffy. Add eggs, mixing well after each addition. With mixer speed on low, add flour, one-third at a time, alternately with the buttermilk, ending with the flour. Stir in the lemon ginger mixture. Spoon into the prepared pan.
3. Bake 75-80 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes. Remove from pan; place on a cooling rack with parchment or waxed paper under the rack.
4. To make the glaze, in a small bowl, stir together sugar and lemon juice, let stand while sugar dissolves. Stir the mixture. Brush the glaze over the warm cake; let cool completely on the rack. Use two large spatulas to transfer the cake to a serving plate. 16 servings.