Ingredients

2-3 Tablespoons Dry Bread Crumbs
2 Tablespoons Freshly Grated Lemon Peel, about 2 large lemons
2 Tablespoons of Fresh Lemon Juice
1 1/2 Teaspoons Grated Fresh Ginger
3 Cups All Purpose Flour
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1 1/4 Teaspoon Ground White Pepper
1 Cup (2 sticks) Unsalted Butter, softened
1 3/4 Cup Sugar
3 Large Eggs
1 Cup Buttermilk

Glaze:
1/2 Cup Sugar
1/3 Cup Fresh Lemon Juice

Directions

Heat oven to 325º. Grease with shortening and sprinkle with bread crumbs in a 12 cup Bundt pan. In a small bowl, stir together the lemon peel, lemon juice and ginger. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder and pepper; set aside. In a large mixing bowl using an electric mixer, mix butter and sugar until light and fluffy. Add eggs, mixing well after each addition. On low speed, add flour 1/3 at a time, alternately with buttermilk, ending with the flour. Stir in the lemon ginger mixture. Spoon batter into the prepared pan. Bake at 325º for 70-75 minutes until toothpick comes out clean. Cool 10 minutes. Remove from pan, place on rack. Place parchment paper or waxed paper under cake.

Glaze: Stir together the sugar and lemon juice, let stand while sugar dissolves. Stir glaze mixture. Brush glaze over entire warm cake; let cool completely on rack. Yields 16 servings.

Notes