My Lemon Ginger bundt cake is perfectly sweet with a slight zing of candied ginger! I’m not the biggest on lemon flavored desserts, but I’m making an exception for this!
If you’re looking for a cake that is less on the sweet side and more on the tart side, this lemon ginger cake is just what you need! We’ve all had cake, but a cake with the savory taste of ginger and the snappy lemony flavor is something you’ve never had before! So, serve this cake with tea or as a dessert after a meal, and make your friends and family fall in love with this melt-in-your-mouth goodness.
Why We Love Lemon Ginger Bundt Cake?
The lemon ginger bundt cake is the perfect alternative to a high-calorie cream cake. Soft and moist on the inside, with a hardened lemon glaze and crystallized ginger on top, this cake has the perfect sweet, savory, and tangy taste that gives you a mouthful of bursting flavor with every bite.
It is super easy to make, and the only thing you might have to get is a bundt cake pan. Once the cake is ready, you can have it for breakfast or afternoon tea or serve it as an after-dinner dessert. You can also take it to a potluck or a summer BBQ. The possibilities are endless because no matter how full you are, there’s always space for dessert!
The best thing about the lemon bundt cake is that you can enjoy it in the summer and winter. The sweet lemon glaze works best to cool you down on a hot summer day, while the spicy ginger is good enough to warm you up in the winter while sipping a cup of hot tea or cocoa.
So, whisk up those ingredients, bake that cake, drizzle the glaze, and you’ll have the most flavourful cake you have ever had!
Ingredients for Lemon Ginger Bundt Cake Recipe
- Flour 3 cups: You can use all-purpose or organic flour based on your preference.
- Buttermilk ¾ cups: I have used buttermilk, but you can use buttermilk powder, almond milk, or any other milk you prefer.
- Lemon zest and juice 3 tbsp: For the tangy taste of lemon in the cake.
- Butter 2 ½ sticks: I suggest using unsalted butter softened to room temperature.
- Granulated sugar 1 ¾ cups: To lock in the moisture and keep the lemon ginger bundt cake soft.
- Eggs 3 and 1 yolk: Use eggs at room temperature so that they can easily blend in with the mixture.
- Powdered sugar 2 cups: For a smooth and shiny glaze.
- Lemon juice 2 tbsp: For a citrusy zing to the glaze.
- Buttermilk 1 or 2 tbsp: To add consistency
- Powdered crystallized ginger 2 tbsp: For that extra pop of flavor.
If you’re making the lemon ginger bundt cake for the first time or have any questions regarding it, these common queries will surely help you out.
If you don’t have buttermilk at hand, you can use buttermilk powder, almond milk, or any other milk. However, you can also add a tablespoon of vinegar or lemon juice to regular milk, leave it for 10 minutes, and use it in place of buttermilk.
Yes, you can use freshly grated ginger if you don’t have powdered crystallized ginger.
The lemon ginger bundt cake goes with everything! Serve it with afternoon tea, morning coffee, as a dessert after a meal, or even as a late-night snack with warm milk. Or, eat it just like that. There’s no wrong way of eating cake!
You can store the lemon ginger bundt cake for up to 3 to 5 days in an airtight container.
1. Make sure to butter the bundt pan generously, so the cake doesn’t stick and slides out easily.
2. All ingredients must be at room temperature to avoid a lumpy batter.
3. If your glaze gets too thick, add buttermilk one teaspoon at a time till you achieve the desired consistency.
4. Let the cake cool down before you drizzle or pour the glaze, and keep a sheet pan under the cooling rack to avoid a mess.
5. Let the glaze harden before serving the cake.
For those that love a great visual aid, here’s a step by step visual of how your yummy citrus dessert will look at different stages.
More Dessert Recipes You’ll Love
Try these delicious easy to make desert recipes that you’ll be sure to enjoy!
- Root Beer Mug Cake
- Instant Pot Raspberry Peach Cheesecake
- Coconut Lime Sugar Cookies
- Chai Sugar Cookies
- Apple Dumpling Recipe
- Cream Cheese Pound Cake Recipe
- Cast Iron Skillet Pear Tart Recipe
- Pumpkin Scones Recipe
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk, room temperature
- 3 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tbsp vanilla
- 2 ¼ sticks of unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs + 1 yolk
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
- 1-2 tbsp buttermilk
- 2 tbsp (or more to taste) crystallized ginger, crushed into a paste.
- 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 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.
- Crush the crystallized ginger with a rolling pin or mortar and pestle to form a paste.
- Add powdered sugar, ginger, lemon juice, and buttermilk in a bowl and whisk until fully combined.
- NOTE: 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.
- Drizzle or pour glaze over the top of the cake. Allow the glaze to harden, then serve