This dessert is so simple and elegant enough for entertainment. You will start by measuring three cups of all-purpose flour together with two tablespoons of lemon zest, and a third cup of crystalized ginger then mix the ingredients. Add baking soda and kosher salt then whisk them in and set it aside.

Into a bowl of a stand mixer, add two sticks of unsalted butter, add in sugar then mix on medium-high for 5 minutes until nice smooth and creamy. Add 6 eggs one at a time and let them combine well after each addition. Juice a third of a cup of lemon and add to the butter mixture, mix it in for just a minute then add in the dry ingredients. You will add a third of the flour alternating it with sour cream. Sour cream gives this cake a nice and tender touch.

Once all the ingredients are well mixed in, stop the mixer and finish the mixing by hand to prevent overmixing. Prepare your baking pan by greasing and lightly dusting with flour then pour the batter into the cake, and smooth out the top for an even layer. Bake in a preheated 350-degree oven, until it’s nice and golden brown, which takes about an hour, and a tester inserted in the cake should come out clean.

Serve it plain or with a little touch of confectioner sugar and dig in. You can also serve it with ice cream, lightly whipped cream, or even more lemon zest. Enjoy.


  • 1 cup (227 grams/ 8Oz) (2 sticks) unsalted butter, room temperature, plus more for the pan
  • 3 cups (360 grams/ 12.69Oz) all-purpose flour
  • 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
  • 1/3 cup minced crystallized ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups (500 grams/ 17.6Oz) granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • Confectioners’ sugar, for dusting


  1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
  2. Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
  3. With the mixer on low, alternately add the flour mixture in 3 parts and sour cream in 2, beginning and ending with the flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap the pan on a work surface to level the batter.
  4. Bake until a toothpick inserted in the centre of the cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminium foil).
  5. Let the cake cool in the pan for 30 minutes, then turn out onto a rack to cool completely. (To store, wrap the cake in plastic, and keep it at room temperature, for up to 3 days.) Dust with confectioners’ sugar before serving.