1. Prepare the Pan and Oven:

Preheat the oven to 325°F (160°C).

Thoroughly grease a 12-cup Bundt pan with shortening. This is crucial for preventing the cake from sticking.

Flour the greased pan, tapping out the excess. If there are any bare spots, grease and flour them again.

2. Combine Dry Ingredients (Cake): In a medium bowl, whisk together the unbleached all-purpose flour, cornstarch, turmeric, baking powder, and kosher salt. Set aside.

3. Cream Butter and Sugar:

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened salted butter with the granulated sugar for several minutes.

Beat until the mixture is light and fluffy.

4. Add Vanilla and Eggs: Beat in the vanilla extract.

Mix in the eggs one at a time, beating until incorporated after each addition.

Scrape down the bottom and sides of the bowl as needed.

5. Add Sour Cream: Beat in the sour cream until just combined.

6. Alternate Adding Dry Ingredients and Lemon Juice:

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions.

Alternating with the Meyer lemon juice, beginning and ending with the flour mixture.

Mix just until combined after each addition. Be careful not to overmix the batter.

7. Fold in Ginger:

Fold in the finely chopped crystallized ginger until evenly distributed.

8. Pour Batter into Pan:

Pour the batter into the prepared Bundt pan.

Smooth the top with a spatula.

9. Bake:

Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.

10. Cool in Pan:

Set the Bundt pan on a wire rack to cool for 5 minutes.

11. Invert and Cool Completely:

Place the wire rack over the exposed part of the cake.

Carefully flip the cake over so the pan is now upside down on the rack.

Let the cake rest for a minute, letting gravity do its work to release the cake from the pan.

Carefully lift the pan off the cake.

Let the cake cool completely on the wire rack.

12. Make the Glaze: While the cake is cooling, make the glaze.

Whisk together the powdered sugar, Meyer lemon juice, and turmeric in a medium bowl until smooth.

Adjust the consistency with more sugar or juice if needed. You want a glaze that’s thick enough to coat the cake but thin enough to drizzle.

13. Glaze and Serve:

Place the cooled cake on a wire rack set over a rimmed cookie sheet (to catch any drips).

Spoon the glaze over the top of the cake, allowing it to drip down the sides.

The cookie sheet will catch the runoff.

Let the glaze set up for a bit before serving. Enjoy your beautiful and delicious Meyer Lemon, Ginger, and Turmeric Cake!