This dense Lemon Ginger Bundt Cake is a citrus treat with the sweet and warm, zesty flavor of ginger mixed in. Serve with brunch or for dessert.
Two of my other favorite bundt cakes I like to serve are this chocolate stout bundt cake and this red velvet bundt cake. If you want to really sweeten it up then spread on some of this basic buttercream frosting.
Lemon Ginger Bundt Cake
Many years ago I owned a clothing line and when we were preparing for our very first photo-shoot I wanted to bring a sweet treat as a thank you for everyone involved. As I searched through my cookbooks and recipes I found a light bundt cake that was such a hit it became a staple at all future photo-shoots.
This lemon ginger bundt cake is a version of the very first one I made so many years back. Over the years the recipe has changed but each bite is just as delightful as the first. This dense cake is light but with a buttery lemon citrus flavor and small hints of zesty ginger.
Serving this cake alongside a steaming latte or as an afternoon treat is one of my very favorite ways to enjoy it.
How to Prevent Your Bundt Cake from Sticking
- Use a non-stick pan. A newer pan with few blemishes or scratches are the best options and a non-stick pan helps to navigate the often intricate pan design.
- Grease the pan thoroughly. Make sure every spot and crevice has some type of butter, shortening, or oil. I prefer to use coconut oil. Grease the pan just before filling with the batter instead of before you prepare the batter.
- Lightly coat the pan with a finely ground nut-flour. Almond flour or even coconut flour make perfect options. If you have a nut allergy then use a sifted flour or sugar. Shake out any excess.
- Gently loosen the edges of the cake after removing from the oven. Slide a knife or spatula down the sides to loosen any stuck points. Don’t forget the center.
- Let the hot cake rest. Allow the cake to cool for 5 minutes upside down and then an additional 5 minutes, still in the pan turned over on the rack.
- Give the bundt pan a nudge. If the cake doesn’t easily loosen at this point give it a small (very small) shake to loosen it from the pan.
- Still stuck? Return the pan to the still-warm oven to heat for 10 minutes. The soft heat helps to loosen any baked pieces stuck to the pan.
What is Bundt Cake?
Simply put a bundt cake is a cake you bake in a bundt pan. Usually, bundt pans are intricate shapes. The bundt cake comes from the traditional European cake called Kugelhupf.
More Easy and Delicious Desserts to Try
- 3 cups Flour leveled
- 2 tablespoons Grated Lemon Zest
- 1/4 cup Ground Ginger
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Butter 2 sticks
- 2½ cups Sugar
- 6 large Eggs
- 1/3 cup Lemon Juice
- 1 cup Sour Cream
- Powdered Sugar
- Preheat the oven to 350℉. Grease a 12-cup bundt pan with butter or oil and coat in flour, making sure to also coat the center of the pan.
- In a large bowl whisk the flour, lemon zest, ground ginger, baking soda, and salt together and set aside.
- Using an electric mixer, fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 5 minutes. Set the mixer speed to low and add the eggs one at a time, mixing completely after each addition. Mix in the lemon juice.
- Keep the mixer set to low and alternately add the flour mixture in 3 parts and the sour cream in 2 parts. Beginning and ending with the flour. Do not overmix. Gently spoon the mixture into the prepared bundt pan. Tap the pan on the countertop to evenly distribute the batter.
- Bake for 55 to 60 minutes or until center is firm and a toothpick inserted comes out clean. Let the cake cool in the pan for 30 minutes before turning onto a rack to cool completely. Sprinkle powdered sugar on top.