Go Back
–+ servings
bundt cake
Print Recipe
4.25 from 4 votes

Lemon Ginger Bundt Cake Recipe

This dense cake is a citrus treat with the sweet and warm, zesty flavor of ginger mixed in. Serve with brunch or for dessert.
Prep Time20 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 Slices
Calories: 491kcal
Author: Aimee Mars

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 491kcal | Carbohydrates: 67g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 477mg | Potassium: 114mg | Fiber: 1g | Sugar: 43g | Vitamin A: 745IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg