Lemon Ginger Bundt Cake Recipes

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GINGER-GLAZED LEMON BUNDT



Ginger-Glazed Lemon Bundt image

Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

SUGARED CRANBERRIES:
3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
CAKE:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

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.

Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.

LEMON-GINGER BUNDT CAKE



Lemon-Ginger Bundt Cake image

Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 500 g, Fat 21 g, Fiber 1 g, Protein 7 g

LEMON GINGER MOLASSES CAKE



Lemon Ginger Molasses Cake image

Provided by Ina Garten

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 17

1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
1/2 cup unsulphured molasses
2 teaspoons grated lemon zest, plus extra for serving
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup whole milk
1/3 cup small-diced crystallized ginger* (see Cook's Note), plus extra for serving
Make-Ahead Whipped Cream, for serving, recipe follows
1 1/2 cups cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons granulated sugar
2 tablespoons creme fraiche
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
  • Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
  • Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
  • Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

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.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

LEMON-GINGER POUND CAKE



Lemon-Ginger Pound Cake image

Categories     Cake     Food Processor     Mixer     Citrus     Ginger     Dessert     Bake     Lemon     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

For cake
3 tablespoons finely chopped peeled fresh ginger
3/4 cup plus 2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
For glaze
1/2 cup confectioners sugar
1 1/2 tablespoons fresh lemon juice
Special Equipment
a 4- to 5-cup nonstick bundt, kugelhopf, or loaf pan

Steps:

  • Make cake:
  • Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
  • Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
  • Whisk together flour, baking powder, ground ginger, and salt.
  • Stir together milk and vanilla in a small bowl.
  • Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
  • Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
  • Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
  • Make glaze:
  • Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

LEMON-GINGER CAKE



Lemon-Ginger Cake image

Tangy lemon complements the two types of ginger featured in a moist tube cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ lemon cake mix
3/4 cup water
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon ground ginger
3 eggs
1/2 cup finely chopped crystallized ginger (about 2 1/2 oz)
1 cup powdered sugar
1/2 teaspoon grated fresh lemon peel
4 teaspoons fresh lemon juice

Steps:

  • Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
  • Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
  • In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g

LEMON GINGER BUNDT CAKE



Lemon Ginger Bundt Cake image

Make and share this Lemon Ginger Bundt Cake recipe from Food.com.

Provided by Marz7215

Categories     Dessert

Time 1h15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

1 cup butter
3 cups all-purpose flour
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (about juice of 2 lemons)
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 12 cup bundt pan, set aside, In a medium bowl whisk flour, zest, ginger baking soda and salt.
  • Using electric mixer beat butter and sugar until fluffy about 4-5 minutes. Add eggs one at a time beating well after each addition. Mix lemon juice with mixer on low speed. Alternate the addition of the flour mixture and sour cream in 3 parts, starting and ending with the flour mixture. Mix until incorporated.
  • Spoon batter into prepared pan, smooth top and tap pan. Bake 55-60 minutes or until toothpick inserted in the middle comes out clean. (if cake browns to quickly, tent loosely with aluminum foil). Let cake cool 30 minutes, and then turn out onto cooling rack. Dust cake with confectionery sugar.

Nutrition Facts : Calories 735.8, Fat 33.2, SaturatedFat 19.6, Cholesterol 232.3, Sodium 680.3, Carbohydrate 100.9, Fiber 1.5, Sugar 63.2, Protein 10.8

LEMON-SOAKED GINGER POUND CAKE



Lemon-Soaked Ginger Pound Cake image

From Pie in the Sky food blog. She got the recipe from The Cake Book by Tish Boyle. You can get ginger spread (ginger puree) from the gingerpeople.com

Provided by Dona England

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1/2 cup cake flour
2 1/2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temp
2 tablespoons peeled grated fresh ginger
1/2 cup finely chopped crystallized ginger, puree or 3 tablespoons candied ginger
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup sour cream or 1 cup creme fraiche
1/3 cup fresh lemon juice
2/3 cup granulated sugar
confectioners' sugar, for dusting

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.

GINGERBREAD CAKE WITH LEMON SAUCE



Gingerbread Cake with Lemon Sauce image

Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

2 cups cake flour
1/2 cup packed brown sugar
4 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground mace
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup dark molasses
1/4 cup butter, melted
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon butter
1/4 cup lemon juice
1 tablespoon grated lemon zest
2 drops yellow food coloring, optional

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened., Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.

Nutrition Facts :

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2018-10-22 In a medium bowl, sift together flour, baking soda, baking powder, ground ginger, cinnamon, and salt. Set aside. In a large bowl, beat brown sugar, eggs, oil, sour cream, and molasses (or black treacle) together until well blended. Gently whisk the flour mixture into the molasses mixture until incorporated. Whisk in the boiling water, 1/4 cup ...
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LEMON GINGER BUNDT CAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


LEMON-GINGER BUNDT CAKE RECIPE | RECIPE IN 2021 | BUNDT CAKES …
Mar 15, 2021 - Fresh lemon and crystallized ginger while keep you coming back to this Bundt cake recipe. Mar 15, 2021 - Fresh lemon and crystallized ginger while keep you coming back to this Bundt cake recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


GINGERBREAD BUNDT CAKE WITH LEMON GLAZE - GREEDY EATS
2019-12-04 Instructions. Preheat oven to 350°F (177°C) and spray/grease a bundt pan with oil spray/oil. Set it aside. In the bowl of your stand mixer fitted with paddle attachment, or using hand mixer, beat butter till creamy on high speed. Add brown sugar and beat till it gets light and fluffy. About 1 and a ½ minutes.
From greedyeats.com


GINGER AND LEMON POUND CAKE | DIXIE CRYSTALS
Butter and flour a Bundt pan and set aside. 1. Combine flour, baking powder, baking soda, and ginger. Sift together. Set aside. 2. Mix butter until creamy. Add sugar and mix until light and fluffy. 3. Add eggs one at a time waiting for previously added egg to be fully incorporated and scraping well in between additions. Add salt. 4.
From dixiecrystals.com


GINGERBREAD BUNDT CAKE WITH LEMON GLAZE - PARENTSCANADA
2018-12-17 Lemon Glaze. 1 1/2 cups icing sugar 1/4 cup fresh lemon juice. Directions. Preheat the oven to 325°F. Spray a 10-cup Bundt pan generously with non-stick baking spray. To make the Gingerbread Bundt, whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then ...
From parentscanada.com


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