Step 1: Prep and Mix the Dry Ingredients
Preheat your oven to 325°F. Generously spray a bundt pan with baking spray or butter and flour it.

In a medium bowl, sift together the flour, baking powder, and salt. Set this aside while you make the wet batter.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 3 to 5 minutes and creates the base of the cake’s texture.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 3: Add the Flavor
Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Beat until fully incorporated and smooth.

The batter may look a little curdled—that’s okay. It will come together once you add the dry ingredients.

Step 4: Combine Wet and Dry
Add half of the flour mixture to the batter and mix gently. Then pour in the buttermilk and stir to combine.

Add the remaining flour and mix just until no streaks of flour remain. Don’t overmix or the cake may become dense.

Step 5: Bake the Cake
Pour the batter into your prepared bundt pan. Smooth the top and tap the pan gently on the counter to release air bubbles.

Bake for 70 to 80 minutes or until a knife or skewer inserted in the center comes out clean.

Let the cake cool in the pan for 5 minutes, then carefully invert it onto a cake plate.

Step 6: Glaze While Warm
While the cake is still warm, whisk together the powdered sugar and lemon juice for the glaze.

Pour the glaze slowly over the top of the warm cake so it soaks in. Let it cool completely on the rack.

Step 7: Frost the Cooled Cake
Once the cake is fully cooled, make the frosting by mixing cream cheese, lemon zest, lemon juice, and powdered sugar until smooth.

Drizzle or spread the frosting over the top of the cake and let it set before serving