Preheat the oven to 325 degrees F. Butter and flour a 10-inch nonstick Bundt pan.
In a medium mixing bowl, combine flour, baking soda, ground ginger, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment beat butter, sugar and zest on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add minced ginger and vanilla.
Turn mixer to low speed. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
Pour batter into the prepared pan and smooth top with an offset spatula. Bake until a toothpick inserted into the middle comes out clean, about 60 to 70 minutes. Transfer pan to a wire rack to cool completely.
To make the glaze:
Whisk confectioners sugar, lemon juice and 3 tablespoons buttermilk until smooth. Add more buttermilk 1 teaspoon at a time if needed. Drizzle over cake, let stand for 30 minutes. Enjoy!
Notes
I used cake flour instead of all-purpose. I omitted the crystallized ginger and added 1 teaspoon lemon juice instead, for more lemon flavor. For the glaze, I added 4 ounces cream cheese when combining the sugar and lemon juice, and used milk instead of buttermilk.
If using a mini bundt pan, bake cakes at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Source: Reprinted with permission fromĀ All You Magazine, April 2014