Lemon Bundt Cake Recipe With Ginger Icing

12 servings
1 hr 20 min

Learn how to make a lemon bundt cake with ginger icing. This lemon ginger bundt cake is a delicious dessert for any occasion. Baked with fresh lemon squeezed lemon and citrus zest, this dense moist cake also boasts a ginger glaze for a sophisticated flavor that your family and guests will love. Even if you’ve never made a bundt cake, I have some tips to make this lemon bundt cake from scratch with perfect results.

I grew up with my mom baking. We’d often bake brownies and cookies together. However, bundt cakes were a dessert that were reserved for special occasions like birthdays and family gatherings. This cake is baked in a bundt pan, and is inspired by the shape of the traditional European Gugelhupf.

This bundt cake recipe is a flavorful version of a lemon pound cake with ginger drizzle. It combines the tangy and tart flavor of fresh lemon juice and zest with a warm crystalized ginger icing for a delicious, moist cake that everyone will love. You can enjoy this dessert recipe throughout the year for all your favorite occasions.

I recommend using cake flour to make this lemon bundt cake from scratch. Cake flour is lower in protein and gluten. It has a softer texture for dense desserts like a pound cake or bundt cake. You can also use all purpose flour to make this lemon ginger bundt cake recipe. Your cake will be more dense, but it will still taste good.

Do not use bread flour to make a lemon pound cake with ginger icing. Bread flour is higher in protein and gluten than cake flour or all purpose flour. It will give this lemon ginger pound cake recipe a dense and almost hard texture.

Discover how to make this zingy lemon ginger bundt cake from scratch. Plus find answers to common questions and get tips for making your own amazing lemon pound cake in a bundt pan, learn the difference between a bundt cake and pound cake, find tricks for getting a bundt cake out the pan and more when you check out my recipe for lemon pound cake with ginger icing here.

Lemon Bundt Cake Recipe With Ginger Icing
Recipe details
  • 12  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Bundt Cake Ingredients
  • 3 Cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ Cup buttermilk, room temperature
  • 3 Tablespoons lemon zest
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon vanilla
  • 2 ¼ sticks of unsalted butter, softened
  • 1 ¾ Cups granulated sugar
  • 3 large eggs + 1 yolk
Ginger Icing Ingredients
  • 2 Cups powdered sugar
  • 3 Tablespoons fresh squeezed lemon juice
  • 1-2 Tablespoons buttermilk
  • 2 Tablespoons crystalized ginger, crushed into a paste
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.
  • You can add additional crystalized ginger to the icing for a bolder flavor, if desired.
  • The ginger glaze for this bundt cake recipe is very thick. For a thinner icing, add additional buttermilk one Tablespoon to at a time, mixing in between each addition, until it reaches the consistency you want.
Rebecca D. Dillon
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