Lemon-ginger bundt cake
Indulge in the zesty flavors of our Lemon-Ginger Bundt Cake! This moist and flavorful cake combines fresh lemon zest, spicy ginger root, and a tender crumb for a delightful treat. Perfectly balanced with the richness of butter, sour cream, and a hint of sweetness, it's an irresistible dessert for any occasion. Follow our easy recipe to bake this delicious cake at home!
- 31 Mar 2024
- Cook time 55 min
- Prep time 20 min
- 12 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 0.88g | 2% |
| Sugar 27g | 26% |
| Fat | |
| Fat 22g | 25% |
| Saturated 11g | 36% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 70mg | 12% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 2.51mg | 3% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 1.70ug | 1% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 310mg | 20% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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