Lemon-Ginger Bundt Cake

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Martha Stewart


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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 1/3 cup fresh lemon juice (from 2 lemons)

1/3 cup minced crystallized ginger

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups granulated sugar

6 large eggs

1 cup sour cream

Confectioners’ sugar, for dusting

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