Lemon Ginger Bundt Cake
Yield: 12 servings
Lemon Ginger Bundt Cake - fresh lemon ginger cake with lemon glaze creates a beautiful little spring dessert!
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.
Source: Reprinted with permission from All You Magazine, April 2014
- 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.
Serving: 0g, Calories: 542kcal, Carbohydrates: 89g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 123mg, Sodium: 193mg, Potassium: 92mg, Fiber: 0g, Sugar: 65g, Vitamin A: 610IU, Vitamin C: 0.7mg, Calcium: 39mg, Iron: 1.9mg
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