Prep time:
10 minutes
|
Cook time:
45 minutes
|
Total time:
55 minutes
Zesty, tangy, and irresistible, this Ginger-Lemon Pound Cake made for Bubbies by A Bright Moment using Bubbies Sauerkraut is soft and moist with a crunchy crust.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ⅔ cup granulated cane sugar
- ½ cup butter softened
- ⅓ cup Bubbies Sauerkraut, finely chopped
- ¼ cup whole milk
- 2 large eggs
- 2 tbsp lemon juice
- 2 tbsp fresh ginger, peeled and grated
- 1 tbsp lemon zest
Directions
- Preheat oven to 350 degrees F. Lightly grease a loaf pan, then line with parchment paper so you have two sleeves for easy pull-out.
- In a large bowl, mix the flour, baking powder, and salt together until evenly incorporated.
- In a separate mixing bowl, beat the softened butter, sugar, and eggs together until creamy.
- Stir in the chopped Bubbies Sauerkraut, milk, lemon juice, lemon zest, and grated ginger.
- Add the flour mixture into the sauerkraut mixture. Stir until well combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf cake to cool for at least 15 minutes before adding a glaze (powdered sugar, lemon juice, and lemon zest).
- Enjoy!
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