Serves 12


For the cake :
350 g. (2 ½ cups) all purpose flour
1 ½ tsp. baking powder
¾ tsp. salt
180 mL (¾ cup) sour cream
2 Tbsp. Ginger syrup
2 Tbsp. lemon juice
230 g. (1 cup) soft unsalted butter
300 g. (1 ½ cups) sugar
Zest of 3 lemons
4 eggs
116 g. (2/3 cup) diced crystalized ginger

For the soak :
125 mL. ( ½ cup) Les Charlatans Ginger Syrup
115 g. ( ½ cup) unsalted butter
67 g. (1/3 cup) sugar
¼ tsp. salt


Preheat oven to 350°F. Generously butter and lightly flour a 10-cup Bundt pan.

In a medium bowl, whisk together flour, baking powder and salt.

In a small bowl, combine sour cream, syrup and lemon juice.

Cream the butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture in three additions, alternating with the sour cream mixture and ending with the flour. Fold in the crystalized ginger.

Transfer batter to prepared pan, smoothing out the top. Bake for about one hour, until a toothpick inserted in the middle comes out with just a few moist crumbs attached.

About 10 minutes before the cake is done, make the soak. In a small pot, combine all ingredients and bring to a boil over medium-high heat, stirring to dissolve the sugar.

Remove from oven to a wire cooling rack. Immediately pierce the cake all over with a wooden skewer. Slowly pour over half the soaking liquid. Allow to cool 10 minutes.

Unmold the cake onto the wire rack and brush the top and sides with remaining syrup. Allow to cool completely. This cake will keep, covered, up to 5 days.