Homemade Lemon Bundt Cake With Ginger Lemon Glaze Recipes

GINGER-GLAZED LEMON BUNDT

Steps:

• For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

LEMON-GINGER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture in 3 parts and sour cream in 2, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners' sugar before serving.

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

GINGERBREAD CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

LEMON-SOAKED GINGER POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• grease and flour a 10 inch bundt pan.
• Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
• Set Aside.
• Beat butter in a separate bowl until light and creamy about 2 minutes.
• Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
• Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
• Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
• At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
• Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
• Slide a baking sheet under the cake to catch the glaze drippings.
• While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
• Remove from heat.
• Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
• Use the whole pan of soaking syrup.
• Dust the cooked cake with confectioners sugar.