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Lemon Ginger Bundt Cake

Yield: 12 servings
Prep Time: 10 mins
Cook Time: 1 hr
Cooling Time: 30 mins
Total Time: 1 hr 40 mins
Lemon Ginger Bundt Cake - fresh lemon ginger cake with lemon glaze creates a beautiful little spring dessert!
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Ingredients 

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

Instructions

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!

Notes

  • 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.
Source: Reprinted with permission from All You Magazine, April 2014

Nutrition

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
Course: Dessert
Cuisine: American
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