Lemon-Ginger Bundt Cake

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting

1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.

2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.

3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.