Lemon Ginger Bundt Cake
Servings 12 people
Ingredients
Cake
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup buttermilk room temperature
- 3 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tbsp vanilla
- 2 1/4 sticks unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 yolk
Glaze
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
- 1-2 tbsp buttermilk
- 2 tbsp crystallized ginger crushed to a paste
Instructions
For the cake
- Spray a 12-cup bundt pan with nonstick baking spray and preheat the oven to 350 degrees.
- Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.
- Combine buttermilk, lemon zest, lemon juice, and vanilla in a small bowl and set aside.
- In a large bowl or stand mixer, beat together the butter and sugar on medium-high. Add eggs one at a time and combine.
- Reduce the speed of the mixer to low and add flour mixture in thirds, alternating with two halves of the buttermilk mixture. Mix until just combined.
- Pour batter into the greased bundt pan and bake at 350 for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-15 minutes, then turn the bundt cake out of the pan on a cooling rack and allow to cool completely before glazing.
For the glaze
- Crush the crystallized ginger with a rolling pin or mortar & pestle to form a paste.
- Add powdered sugar, ginger, lemon juice, and buttermilk in a bowl and whisk until fully combined.
- Drizzle or pour glaze over the top of the cake.
- Allow glaze to harden, then serve.
Video
Notes
Allow the cake to cool completely before adding the glaze. If the cake is warm, the glaze will become runny.
This is a thick glaze. If you want it to be a thinner consistency, add more buttermilk a tablespoon at a time until it is the consistency you want.
If you want more of a ginger kick to the glaze, add a tsp at a time until you hit the right note.