Pink Lemon Ginger Cake

This cake invigorates the senses. Lemony, gingery, and a perfect buttery finish all combine to create the perfect flavorful cake for any occasion.

This recipe was born after trying to make Alison Roman’s Lemony Turmeric Tea Cake. You can find her exact recipe right here! First, I’d like to just say, I love Alison Roman. She’s been recently described the it-girl domestic goddess (goals). But her recipes, way of life, and overall aura are just so amazing and inspirational. Her tea cake has become an overnight social media star–I’ve seen so many folks recreating her recipe that I thought I’d give it a go! Who doesn’t need a little buttery lemon sweetness in their life right now?

Ingredients
1 1/2 cups all-purpose flour, sifted
2 tsp baking powder
1 tsp kosher salt (I didn’t have kosher so I substituted pink sea salt)
3/4 tsp ground ginger
2 pink lemons (pink are optional, regular lemons will fit the bill just fine)
1 cup granulated sugar, plus 2 tbsp for topping
3/4 cup full fat plain greek yogurt (or sour cream)
2 large eggs
1/2 cup melted unsalted butter

Begin by preheating oven to 350. Line a loaf tin with butter or oil and line with parchment.

In a large bowl, whisk the flour, baking powder, salt and ginger together.

In a separate medium bowl, grate the zest of an entire lemon. Next, half the zested lemon and squeeze all the juice (about 2-3 tbsp) into a small bowl. Cut the second lemon into slices, set aside for topping the cake later.

To the medium bowl add 1 cup sugar to the lemon zest. Using a small spatula or your fingers, gently massage the sugar together with the lemon zest so that everything is evenly coated. It should turn a subtle yellow color. Then, whisk in the greek yogurt, eggs, and lemon juice until well combined.

Gently add the wet mixture to the flour mixture, stirring to combine. Fold in the melted butter. Pour the batter into the loaf tin, using your spatula to smooth the top. Decorate the top with your lemon slices and dusting with two tablespoons of sugar.

Bake for about 50-60 minutes. Check at about 40 minutes to make sure the top is not browning too much, if it is cover with tin foil to ensure it won’t burn.

Let cool completely and dust with powdered sugar. This cake can be wrapped and stored for about 3-4 days until serving. Enjoy!

This recipe reminds me so much of something my grandma might create. She’d probably sub the lemons out for something like apricots or thinly candied oranges and serve with a shaved chocolate garnish.