Lemon Bundt Cake Recipe With Ginger Icing

How to Make Lemon Bundt Cake

Preheat the oven to 350 degrees Fahrenheit.

Whisk together flour, salt, baking powder and baking soda in a medium sized bowl. Set aside.

Combine buttermilk, lemon zest, fresh lemon juice and vanilla in a small bowl. Set aside.

In a large bowl, beat the butter and sugar on medium-high with a hand mixer. Add the eggs once at a time and mix well.

Reduce the mixer to low and add ⅓ of the flour mixture, then half of the buttermilk mixture and repeat until it is all mixed together. Mix until just combined.

Spray the bundt pan with cooking spray.

Spoon the ginger and lemon cake batter into the pan. Tap gently to remove air bubbles.

Bake for 55 to 65 minutes at 350 degrees. It is done when a toothpick inserted into the center comes out clean.

Let the lemon ginger cake cool for 10 to 15 minutes. Then flip and let rest for 10 minutes. Carefully remove the cake from the pan.

How to Make Ginger Icing

Crush the crystalized ginger with a mortar and pestle or rolling pin to form a paste.

Add powdered sugar, ginger, lemon juice and buttermilk in a bowl and whisk until mixed well.

Drizzle the glaze over the lemon ginger bundt cake recipe. Let harden then serve.