Step 1: Preheat Oven and Prepare Pan.

Preheat the oven to 325°F (160°C).

Thoroughly grease a 10-cup Bundt pan with shortening.

Flour the pan, tapping out the excess.

If there are any bare spots, grease and flour them again. This is crucial for preventing the cake from sticking.

Step 2: Combine Dry Ingredients.

Whisk together the flour, cornstarch, turmeric, baking powder, and salt in a large bowl.

Set aside.

Step 3: Cream Butter and Sugar.

Cream the softened butter with the sugar for several minutes until light and fluffy. Use an electric mixer for best results.

Step 4: Add Vanilla and Eggs.

Beat in the vanilla extract.

Mix in the eggs one at a time, beating until incorporated after each addition.

Scrape down the bottom and sides of the bowl as needed.

Step 5: Add Sour Cream.

Beat in the sour cream until combined.

Step 6: Alternate Adding Dry Ingredients and Lemon Juice.

In three additions, mix in the flour mixture on low speed, alternating with the Meyer lemon juice.

Begin and end with the flour.

Mix just until combined. Don’t overmix.

Step 7: Fold in Ginger.

Fold in the finely chopped crystallized ginger.

Step 8: Bake the Cake.

Pour the batter into the prepared Bundt pan.

Bake for 55–65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.

Baking time may vary depending on your oven. Start checking for doneness at 55 minutes.

Step 9: Cool the Cake.

Set the pan on a wire rack for 5 minutes.

Place the wire rack over the exposed part of the cake.

Flip the cake over.

Let it rest for a minute, letting gravity do its work.

Lift the pan off the cake.

Let the cake cool completely on the wire rack.

Step 10: Make the Glaze.

While the cake is cooling, make the glaze.

Whisk together the powdered sugar, Meyer lemon juice, and turmeric until smooth.

Adjust with more sugar or juice if needed for consistency. You want a thick but pourable glaze.

Step 11: Glaze the Cake.

Place the completely cooled cake on a wire rack over a rimmed cookie sheet.

Spoon the glaze over the top of the cake, allowing it to drip down the sides.

The cookie sheet will catch any runoff.

Let the glaze set for a bit before serving.