Lemon-ginger bundt cake
This Lemon-Ginger Bundt Cake combines tangy lemon and warm ginger for a moist dessert that's perfect for any occasion. With a simple mixing method and a deliciously aromatic flavor profile, it's sure to impress your guests.
Cook time 55 min
Prep time 20 min
Ingredients:
2.50 cups all-purpose white wheat flour2 tbsp lemon zest
1/3 cup ginger root
1 tsp baking soda
1 tsp salt
1 cup butter
1.50 cups sugar
4 eggs
1/3 cup lemon juice
1 cup sour cream
Lemon-Ginger Bundt Cake is a delightful and zesty dessert that combines the tangy brightness of lemon with the subtle warmth of ginger. This moist and flavorful cake is perfect for any occasion, whether it's a family gathering, a holiday celebration, or just a sweet treat to enjoy with your afternoon tea. Follow this recipe to create a delicious and impressive bundt cake that will leave everyone asking for seconds.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan, ensuring all crevices are coated.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Finely grate zest from your lemons until you have 2 tablespoons. After zesting, juice the lemons to obtain 1/3 cup of fresh lemon juice. Set both aside separately.
- Peel and finely grate the ginger root until you have 1/3 cup. Set it aside.
- In a large mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. This should take about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and thoroughly combined.
- Beat in the lemon zest, finely grated ginger, and fresh lemon juice until well mixed.
- With your mixer on low, add the dry ingredient mixture to the batter in three parts, alternately with the sour cream in two parts. Begin and end with the dry ingredients. Mix just until each addition is incorporated.
- Pour the cake batter into the prepared Bundt pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 10-15 minutes.
- After cooling slightly, gently invert the Bundt pan onto the rack to remove the cake. Allow it to cool completely.
- Once cooled, you can dust the cake with powdered sugar, drizzle with a lemon glaze, or serve it as is.
With its refreshing lemon flavor and a hint of spicy ginger, this Lemon-Ginger Bundt Cake is sure to become a new favorite. Enjoy a slice with a cup of tea or coffee, or serve it with a dollop of whipped cream for an extra indulgent treat. This cake is not only delicious but also versatile and easy to make. Don't forget to share with friends and family and enjoy the compliments that are sure to come your way!
Lemon-ginger bundt cake FAQ:
The cake should bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can substitute 1 tablespoon of ground ginger for the 1/3 cup of fresh ginger. However, the flavor will differ slightly, as fresh ginger has a more vibrant taste.
Use a 10-inch Bundt pan for this recipe to ensure even baking and proper cake release.
Besides the toothpick test, the cake should spring back when lightly pressed and have a golden brown color on top. If it's still wet or sticky in the center, it needs more baking time.
Cooking Tips:
- Ensure your butter is at room temperature before you start mixing. This helps create a smoother batter.
- Use freshly grated ginger for the best flavor. Powdered ginger can be used in a pinch, but fresh ginger will give you a more vibrant taste.
- When zesting the lemons, be careful to avoid the white pith underneath the yellow skin as it can be bitter.
- Make sure to grease and flour your bundt pan thoroughly to prevent the cake from sticking. You can also use a non-stick spray with flour included.
- Allow the cake to cool in the pan for about 10-15 minutes before turning it out onto a cooling rack. This helps the cake set and reduces the chances of it breaking apart.
- If you want an extra burst of lemon flavor, you can make a simple lemon glaze by mixing powdered sugar with lemon juice and drizzle it over the cooled cake.
Nutrition Facts
12 ServingsCalories 400kcal
Protein 6g
Carbohydrates 45g
Fiber 0.88g
Sugar 27g
Fat 22g
More recipes
Honey pecan crusted chicken breasts
Sweet and nutty honey pecan crusted chicken breasts.
16 Nov 2025Low-fat chicken salad
Enjoy a refreshing Low-fat Chicken Salad with sweet and savory flavors.
19 Dec 2025Peanut butter, spinach and banana smoothie
A nutritious peanut butter, spinach and banana smoothie.
14 Nov 2025Quick and easy oats with honey: ready in 5 minutes!
Enjoy quick, tasty oats with honey in just 5 minutes!
20 Nov 2025Ricotta and berry pancakes
Fluffy ricotta pancakes topped with fresh berries and maple syrup.
15 Dec 2025Gingerbread earthquake cookies
Delicious gingerbread earthquake cookies with a cracked exterior.
03 Dec 2025