Lemon Ginger Bundt Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons finely grated lemon zest and ⅓ cup fresh lemon juice (from 2 lemons)
- ⅓ cup minced crystallized ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- Confectioners' sugar, for dusting
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