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Lemon Ginger Bundt Cake- spring baking, spring cakes, baby shower cakes

Lemon Ginger Bundt Cake

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 12 people



  • 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


  • 2 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • 1-2 tbsp buttermilk
  • 2 tbsp crystallized ginger crushed to a paste


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.


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.