Buddha’s Hand Ginger Cake

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1 1/2 cups flour

1 1/4 teaspoons baking powder

pinch of salt

1 3/4 cups sugar

1 tablespoon Buddha’s hand zest

3 large eggs, room temperature

3/4 teaspoon vanilla extract

1 tablespoon fresh lemon juice

1/3 cup heavy cream

7 1/2 tablespoons (3 3/4 oz ) unsalted butter, melted and cooled

2 tablespoons candied/crystallized ginger, cut into small pieces

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