Let’s bake this luscious lemon cake:

1. Prepare Oven and Pan:

• Preheat oven to 325°F (160°C).
• Thoroughly grease and flour a 10-12 cup Bundt pan (or two 9×5 loaf pans). Make sure to get into all the crevices. Set aside.

2. Combine Dry Ingredients:

• In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and set aside.

3. Cream Butter and Sugar:

• In a large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium-high speed until very light and fluffy (about 3-5 minutes).

4. Add Eggs:

• Beat in the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the bowl.

5. Add Wet Ingredients & Flavorings:

• Mix in the sour cream, 4 tablespoons lemon juice, vanilla extract, minced fresh ginger, and lemon zest until combined.

6. Alternate Wet and Dry:

• With the mixer on low speed, add about half of the flour mixture to the butter mixture and mix until just combined.
• Mix in all of the buttermilk.
• Add the remaining flour mixture and mix only until the flour just disappears. Do not overmix.

7. Bake the Cake:

• Pour the cake batter into the prepared Bundt pan and spread it evenly.
• Bake for 70 to 80 minutes (1 hour 10 mins to 1 hour 20 mins), or until a long wooden skewer or knife inserted deep into the center of the cake comes out clean. Pound cakes bake low and slow.

8. Initial Cooling:

• Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes (as recipe states, though 15-20 min is often safer for Bundts).

9. Make Lemon Glaze:

• While the cake has its initial cool, quickly make the glaze. Whisk the powdered sugar and 3 tablespoons of room temperature lemon juice together in a small bowl until the glaze is smooth.

10. Invert and Glaze Warm Cake:

• After the 10-minute cooling period in the pan, carefully place the wire rack over the Bundt pan and invert the cake onto the rack. Lift off the pan.
• Immediately spread or drizzle the prepared lemon glaze over the warm cake, allowing it to soak in.

11. Cool Completely:

• Let the cake cool completely on the wire rack before adding the final frosting (at least 1-2 hours).

12. Make Cream Cheese Frosting:

• Once the cake is cool, make the frosting. In a medium bowl, beat the softened cream cheese until smooth.
• Add the lemon zest and start with less lemon juice (perhaps 2 tbsp initially). Beat in the powdered sugar until smooth and creamy. Add more lemon juice or a splash of milk only if needed to reach a thick but drizzling/spreading consistency. (Starting with 1/4 cup juice might make it too thin).

13. Frost Cooled Cake:

• Drizzle or spread the lemon cream cheese frosting over the completely cooled, glaze-soaked cake.

Let the frosting set slightly before slicing and serving.