In case you haven’t noticed yet, I have a deep love for little desserts. I’m not sure what it is about them. Maybe it’s because I can justify eating one when they are small. Or maybe it’s because I can justify eating more than one! Today, I am bringing you these mini Lemon Ginger Bundt Cakes. The original recipe makes one large bundt cake, but given my love for little desserts I decided to make this one in mini form. The cake is moist, dense and full of lemon flavor. The ginger helps elevate the flavor of the cake even more. And topped with lemon glaze it makes an impressive little spring treat. It is perfect to serve for Easter, Mother’s Day or any other springtime event.
Spring makes me feel refreshed and re-energized. In fact, despite still having to work a bit this weekend I was able to get quite a few things accomplished. I completely finished planting my spring garden, purchased two new planters for my front porch, filled them with colorful spring flowers and picked up a few organization and storage pieces at Target to work on my spring cleaning.
Lemon Ginger Bundt Cake
For the cake:
- 3 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, at room temperature (2 sticks)
- 3 cups sugar
- 2 teaspoons grated lemon zest
- 6 eggs at room temperature
- 1/2 cup (about 2 ounces) minced crystallized ginger, tossed with 2 teaspoons flour*
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
For the glaze*:
- 1 cup confectioners' sugar
- 2 teaspoons freshly squeezed lemon juice
- 3 to 4 tablespoons buttermilk
To make the cake:
Preheat the oven to 325 degrees F. Butter and flour a 10-inch nonstick Bundt pan.
- In a medium mixing bowl, combine flour, baking soda, ground ginger, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment beat butter, sugar and zest on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add minced ginger and vanilla.
- Turn mixer to low speed. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
- Pour batter into the prepared pan and smooth top with an offset spatula. Bake until a toothpick inserted into the middle comes out clean, about 60 to 70 minutes. Transfer pan to a wire rack to cool completely.
To make the glaze:
Whisk confectioners sugar, lemon juice and 3 tablespoons buttermilk until smooth. Add more buttermilk 1 teaspoon at a time if needed. Drizzle over cake, let stand for 30 minutes. Enjoy!
- I used cake flour instead of all-purpose. I omitted the crystallized ginger and added 1 teaspoon lemon juice instead, for more lemon flavor. For the glaze, I added 4 ounces cream cheese when combining the sugar and lemon juice, and used milk instead of buttermilk.
- If using a mini bundt pan, bake cakes at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition InformationCalories: 542, Fat: 18g, Saturated Fat: 10g, Cholesterol: 123mg, Sodium: 193mg, Potassium: 92mg, Carbohydrates: 89g, Sugar: 65g, Protein: 6g, Vitamin A: 610%, Vitamin C: 0.7%, Calcium: 39%, Iron: 1.9%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.