Let’s break down the process into easy-to-follow steps.

1. Prepare Pan and Preheat Oven: Preheat oven to 325ºF (160°C). Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them.

2. Whisk Dry Ingredients: Whisk flour, cornstarch, turmeric, baking powder, and salt together. Set aside.

3. Cream Butter and Sugar: Cream butter with sugar for several minutes until light and fluffy.

4. Add Vanilla and Eggs: Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed.

5. Add Sour Cream: Beat in sour cream.

6. Alternate Dry Ingredients and Lemon Juice: In three additions, mix in flour on low speed, alternating with lemon juice. Begin and end with the flour. Mix just until combined.

7. Fold in Ginger: Fold in the crystallized ginger.

8. Pour and Bake: Pour into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.

9. Cool: Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely.

10. Make Glaze: For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.

11. Glaze Cake: Place cake on wire rack over a rimmed cookie sheet. Spoon glaze over top. The cookie sheet will catch the runoff.

12. Set and Serve: Let glaze set up for a bit before serving.

These steps are clear.