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Lemon Ginger Bundt Cake

This festive and delicious Bundt cake comes together quickly and easily, pairing bright lemon and ginger flavors with rich buttery sweetness. The addition of candied lemon peel, homemade or purchased, adds a touch of elegance and heightens the lemon notes.

Yield: 1 cake

Degree of difficulty: Easy

Prep Time: 15 minutes

Bake Time: 55 minutes

Total Time: 70 minutes

Ingredients

FOR THE CAKE:

2 cups sugar

1 cup unsalted butter, room temperature

4 large eggs, room temperature

2 teaspoons baking powder

3 cups Cup4Cup Multipurpose Flour

1 cup whole milk

1 ½ teaspoons ground ginger

1 teaspoon salt

Zest of 1 lemon

½ teaspoon lemon oil

FOR THE ICING:

2 tablespoons butter, room temperature

2 cups confectioners’ sugar

3 tablespoons lemon juice

Pinch of salt

Candied lemon peel to garnish

Instructions

FOR THE CAKE:

  1. Preheat oven to 350F.
  2. Using a stand or handheld mixer, beat together the butter, sugar and salt until fluffy and light in color.
  3. Scrape down the sides of the bowl and add eggs 1 at a time while continuing to mix. Fully incorporate each egg before adding the next.  Scrape down the bowl a final time when done.
  4. In a separate bowl, sift together the flour, baking powder and ginger. Slowly combine about a third of the flour into the egg mixture.
  5. Whisk in half of the milk and then slowly add another 1/3 of the flour. Repeat this process once more for the remainder of the milk and flour.
  6. Fold in the lemon zest and lemon oil and mix thoroughly
  7. Using butter or oil, thoroughly coat a 10-12 cup Bundt pan.
  8. Pour in cake batter, being careful to keep any batter from getting onto the sides of the pan.
  9. Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and carefully run a small spatula around the edges of the pan.
  11. Invert the pan onto a cooling rack and let cool for 5 -10 minutes. If the cake doesn’t fall out on its own, carefully lift the pan and lightly tap on the sides and bottom with the plastic handle of a spatula or something similar.

FOR THE ICING:

  1. Whisk butter, salt and lemon juice together until smooth.
  2. Slowly incorporate the confectioners’ sugar and mix thoroughly.
  3. Spoon glaze over the cooled cake and let stand for 10 minutes.
  4. Garnish the cake with slices of candied lemon.