White Pepper And Ginger Lemon Cake

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Washington Post


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Finely grated zest of 2 large lemons

2 tablespoons fresh lemon juice

1/2 ounce piece fresh ginger root (about 1-by-1/2 inch)

3 cups all-purpose flour, plus more for the pan

3/4 teaspoon baking soda

3/4 teaspoon double-acting baking powder

1/2 teaspoon salt

2 teaspoons ground white pepper (preferably freshly ground)

2 sticks (8 ounces) unsalted butter, at room temperature, plus more for the pan

1 3/4 cups granulated sugar

3 large eggs

1 cup buttermilk (may use low-fat or nonfat)

Lemon Glaze (see separate recipe)

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