Ginger Citrus Bundt Cake (adapted from Splash of Something)
1 cup unsalted butter, softened
3 cups all-purpose flour
2 Tb grated citrus zest (I used lemon and clementine, you could use orange, lime, grapefruit, etc)
1/3 cup fresh-squeezed lemon juice (this can be a combo of citruses too!)
1 1/2 tsp vanilla
1/3-1/2 cup minced crystallized ginger
1 tsp baking soda
1 tsp salt
1/2 tsp ground ginger
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
powered sugar for dusting
Preheat oven to 350 degrees F, and grease a 12-cup bundt pan. (Don't worry, you can make this in a smaller one too!) In a medium bowl, whisk together flour, citrus zest, both gingers, baking soda and salt.
Beat the butter and sugar together on medium-high until very pale and fluffy, 4 to 5 minutes. (This step is CRUCIAL! Make sure you beat the butter and sugar for the full 4 or 5 minutes, you need it super fluffy!) Add the eggs one at a time, beating well and scraping down after each egg. Add the juice and vanilla, turn your mixer to low, and mix until smooth.
With mixer still on low, add a third of the flour mixture, and mix until just incorporated. Follow with half of the sour cream, and mix until just incorporated. Repeat with the flour, sour cream, and flour again. Be careful not to over-mix! Spoon batter into prepared pan, and smooth the top with a spatula. (If using a 10-cup standard bundt pan, fill your pan about 2/3 full, and use the remaining batter for a small loaf cake or a few cupcakes)
Bake until a toothpick inserted in center of cake comes out clean, about 50 to 60 minutes. Let the cake cool in the pan for about 30 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving.