Lemon Ginger Bundt Cake

14 Servings
1 hr 5 min

This bundt cake is the perfect sweet treat! Lemon ginger cake that is perfectly sweet with a slight zing of fresh ginger. Topped with lemon icing or vanilla whipped cream.

Spring has totally sprung and the sun is coming out more. Thank goodness! That means summer is right around the corner. I am not usually one to wish time to pass, but being the first summer on the homestead I am so excited for it to be here.


I have been spending a lot of time in the garden getting it ready to plant the seedlings into raised beds. Every time I am working in the garden I see my lemon tree. Well, more like what used to be my lemon tree. It is now a leafless shrub that has no color. In other words, it’s dead.


We’ve had this lemon tree for years. We got it when we moved into our first place. A small apartment, 620 sq. feet to be exact with a small balcony that was luckily right in the morning sun. The homesteader in me, of course, had to make a small garden, including a Meyer lemon tree.

Meyer lemons are much sweeter than regular lemons which make them perfect for baking. Being able to pluck a fresh lemon off the tree was so enjoyable, not to mention the amazing smell of the blossoms. When we moved to our homestead, I was so busy I severely neglected the poor guy and he didn’t make it through the winter. I’m still planning the funeral. Ha, just joking.


This summer won’t be the same without fresh lemons, but good thing Meyer lemons are in season right now. I just had to get in the kitchen and bake up a sweet treat that tastes like summer and is a beautiful presentation for those summer parties, that we will hopefully be able to enjoy soon.

Bundt cakes are beautiful and a lemon bundt cake has been on my “to-make” list for a while. To add a little zing to this cake, I added fresh ginger that complements the lemon so well. Fresh ginger has the best flavor, it’s fiery and pungent.


Yes, if you do not have fresh ginger, you can use ground. It changes the steps a little so check out the recipe notes.


To be honest, I think I am a little obsessed with ginger, so many of my recipes have ginger in them! Try these recipes if you are gingerly obsessed like me;  Grapefruit Ginger Bourbon SmashStrawberry Ginger Cupcakes with Fluffy White Frosting,  Elderberry Immune Boosting Cocktail, or  Blood Orange Ginger Mimosa. Just now realizing that I really love ginger in my drinks.


To make this cake moist and spongy, I added ricotta to the batter and it makes it SO. GOOD. It makes the cake perfectly dense but fluffy at the same time. Topped with a lemon icing that just adds to the lemony sweetness or try vanilla whipped cream.

I used a new bundt pan that I specifically ordered for this recipe. It’s the  Nordic Ware Platinum Heritage Bundt Pan, and it has the most beautiful swirled design.


Nordic Ware has great quality pans that will make your bundt cake baking experience easier. Bundt cakes can stick to the pan if not prepared right or the pan is low quality. Check out my quick tips below to ensure your bundt cake comes out with no problems.

This bundt cake, despite its specific steps, is actually pretty easy to make. Bundt cakes get a bad rap as being tricky to make; too dry and the cake will stick, too moist and the cake will fall apart, but there are some simple things to follow for the perfect bundt cake.


QUICK TIPS FOR THE PERFECT BUNDT CAKE

  • Equipment is key. A quality bundt pan is important to an evenly baked bundt cake. Nordic Ware has great, quality pans. I used this one.
  • Check your pan size. Bundt pans can come in different sizes and will only hold a certain amount of batter. An overfilled bundt pan will result in the batter to overflow. The recipe should say what sized bundt pan it calls for but if not, fill the bundt pan until about 2/3 full.
  • Grease the pan thoroughly with soft butter, I mean every nook and cranny and dust it with flour.
  • Do not over beat the batter. When adding ingredients, beat them in just until combined. Over beating can cause overflowing or a crumbly crust.
  • After removing from the oven allow the cake to cool for 10-20 minutes, but no more than 20 minutes. Cooling allows the cake to firm up so you can remove from the pan, but cooling too long will cause the to cake sit in and become moist and stick to the pan.
  • Use a spoon to remove the skin from the fresh ginger. Using the side of the spoon, scrape the skin off. It is a safe and really easy way to remove it.

Recipe details

  • 14  Servings
  • Prep time: 25 Minutes Cook time: 40 Minutes Total time: 1 hr 5 min
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Ingredients

Lemon Ginger Bundt Cake

  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter – at room temperature
  • 1 1/2 cups sugar
  • 1 cup ricotta
  • 2 tablespoons lemon zest – from about two lemons
  • 2 tablespoons freshly grated ginger – or 4 tablespoons ground ginger
  • 4 eggs – at room temperature
  • 1/2 cup lemon juice – from about 1 1/2 lemons

Lemon Glaze

  • 2 cups powdered sugar – sifted
  • 1 tablespoon lemon zest
  • 4 tablespoons lemon juice

Instructions

Lemon Ginger Bundt Cake

Preheat the oven to 350 degrees. Grease a 10 cup bundt pan thoroughly with butter and flour.
Whisk the flour, baking soda, baking powder, and salt in a medium bowl. (If using ground ginger add it flour mixture here)
In a large bowl, using a hand mixer (or in the bowl of an electric mixer) beat the butter until creamy and smooth. Gradually add the sugar and beat on medium speed until fluffy.
Add the ricotta, lemon zest, and grated ginger and beat until combined. It will look slightly separated at this point. This is okay!
Add the eggs, one at a time beating just until the yolk disappears.
While mixing on low speed, add the flour mixture alternately with the lemon juice, beginning and ending with the flour.
Spoon the batter out of the bowl into a prepared bundt cake pan and smooth the top with a spatula. Tap the pan firmly a few times to reduce bubbles.
Bake 40-45 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan, sitting on a wire rack for 10-20 minutes. Shake the cake pan just slightly to loosen the cake. Invert onto the wire rack and allow to cool completely.

Lemon Glaze

In a medium bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth.
Drizzle over the cake and allow to set. Enjoy!
Kaylene
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