1. Preheat oven to 325 degrees F. Sift together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
3. Gradually mix in half of the flour mixture, then the buttermilk, and finally the remaining flour mixture. Stir just until the flour is incorporated. Pour the batter into a generously sprayed bundt pan.
4. Bake for 70 to 80 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 5 minutes, then invert onto a cake platter.

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice, at room temperature
• Whisk together until smooth and pour over the warm cake, allowing it to soak in.

For the Lemon Cream Cheese Frosting:

• 4 oz. cream cheese, softened
• 1 tbsp. lemon zest
• 1/4 cup lemon juice
• 2 cups powdered sugar
• Mix all ingredients until smooth and creamy. Drizzle over the cooled cake.