Preheat oven 350 degrees
Spray the Bundt pan liberally with non-stick spray or butter and flour pan and set aside.
3 cups all-purpose flour
lemon zest of two large lemons
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
and set bowl aside.
Beat together until light and fluffy:
1 cup unsalted, room temperature butter
2 1/2 cups granulated sugar
Break 6 extra large eggs into a separate dish and then add to butter and sugar mixture one at a time, beating well in-between each one.
juice of two lemons (approximately 1/3 cup)
Mix together well.
Place mixer on low and add flour mixture and 1 cup of sour cream — 1/3 of each at a time beginning and ending with the flour mixture. Do Not Over Mix. Scrape down sides of bowl often — mixing from the bottom of bowl.
Spoon batter into prepared pan and spread out evenly. Bake for 55 to 60 minutes or until pick comes out clean.
Cool in pan for at least 5 minutes and then turn upside down on wire rack and remove from pan to completely.
In the meantime, mix together:
2 cups powder sugar
Zest of 2 lemons and then the juice of both to make a glaze for cooled cake. Mix very well.
Place cake that is on wire rack over a sheet pan and spoon the glaze over top of cake.
Cut and enjoy with a cup of tea or coffee. Enjoy!