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Lemon-Ginger Bundt Cake

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

  • Prep:
  • Total Time:
  • Servings: 12
Lemon-Ginger Bundt Cake

Source: Everyday Food, March 2008


  • 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


  1. 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.

  2. 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.

  3. With mixer on low, alternately add flour mixture in three parts and sour cream in two, 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.

  4. 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.

Reviews (20)

  • La Baker 18 Dec, 2013

    I made this for my daughter's 5th birthday party for the parents and got nothing but compliments. I crystalized my own ginger, which I think gave it more of a zing, but it went over so well.

  • marjkapsis 2 Apr, 2013

    Made this for Easter and got a bunch of compliments. I substituted low fat ricotta for the sour cream & didn't use the full amount of ginger that recipe called for. I added a tad bit more of fresh lemon juice after reading reviews that it wasn't lemony enough. So easy! Will def make again for a brunch

  • Bergenser27 2 Oct, 2014

    I followed the recipe as instructed, and the cake was flavorful, moist, and wonderful. I had no overflow problems, my 10-cup bundt pan was perfect. My only problem was that some of the cake did stick to the pan when I inverted it (after cooling at least 10 min), even though I used plenty of Baker's Joy, maybe it was too much? Or perhaps there was some residue on the pan. Will definitely try again, and maybe use homemade or commercial cake release.

  • milbrandsm28 1 Apr, 2013

    Lemon Bundt Cake - Didn't add the ginger, added 2 Tbs. Simply Fruit Peach Jelly and added another Tbs. of lemon zest to the cake recipe to fix the lack of flavor problem. I also substituted 0% Fage Greek Yogurt instead of sour cream. Then made a glaze with 2 Tbs. Brandy, 1/8 c. water, 1/4 c. Simply Fruit Peach Jelly, 2 tsp. Lemon Zest and 1/4 c. fresh lemon Juice, slightly reduced, to a syrupy texture over med. heat. Delicious and super tasty. Made this for Easter and got wonderful compliments!

  • L_Seward 12 Aug, 2012

    This cake came out perfect, I'm so thrilled! I used the pan that came with a monkey bread kit and used plain Greek yogurt instead of sour cream. The cake rose just to the top of the pan and baked in about 50 minutes, I removed it from the pan after 10 minutes of cooling and it came out without trouble. The texture and flavor are perfect, yum!

  • Jennybcollins 23 Jul, 2012

    Made this in an 11-15 cup bundt pan (the Nordic Ware "Anniversary" pan) that I purchased for another Martha recipe that overflowed my last bundt pan.

    Completely forgot to add the sour cream, and the cake still turned out great. Beautiful crumb, and the addition of the crystallized ginger added both chew and flavor. The lemon scent and flavor definitely came through with no added flavorings.

    Next time (and there will certainly be a next time!) I'll try it as written and add the sour cream.

  • kloknyc 4 Feb, 2011

    The combination of crystallized ginger and lemon is a great balance. This is one of my go to cakes that works perfectly in loaf pans, both mini and regular sized.

    Great flavor and a nice treat!

  • jeccamiller 15 May, 2010

    I used an angel food cake pan instead of a Bundt pan - there's plenty of room and it's easy to remove. I like the delicate lemon flavour, but you could always adapt the recipe if you wanted something stronger.

  • bacraig 27 Mar, 2009

    Well I consider myself an accomplished baker, however, this was not worth the time and the cost of the ingredients. The flavor was minimal. I added lemon extract to pump up the flavor a bit. I followed the baking directions to the letter and it collapsed after it was cooled for 30 minutes and removed from the pan. It did have better flavor when it was cooled and was very moist. Was not visually nice enough for presentation.

  • bacraig 27 Mar, 2009

    This was not as expected at all. The flavor was minimal and it fell even following the directions exactly. I don't think it was worth the ingredients or the time it took. Very dissapointed.

  • leepers 25 Mar, 2009

    Imshoumaker: a correction to my statement. Add a little ginger SPICE (or cardamom spice--1/8 teaspoon.)

  • leepers 25 Mar, 2009

    Imshoumaker, perhaps if u were to add a little ginger (I use cardamom, which is very citrusy--about 1/8 tspn) the cake would be a little more flavorful. Also, I find that using key lime,( I use 3 instead of 2) instead of lemons enhances the flavor... I know the recipe's title is lemon, but, for me, it works....)

  • lmshoumaker 28 Sep, 2008

    The cake was only ok. The cooking time was too long - I took mine out at 50 mintues and it was still overdone. The prep time was more like 45 mintues. Not enough lemon or ginger flavor which was disappointing since I used a whole bottle of crystalized ginger to get the 1/3 cup. It did flow over the top of the pan too. I wouldn't make this again.

  • ophile 27 Apr, 2008

    This cake came out beautifully! I followed the recipe exactly but only used 3/4 of the called measurements and it fit perfectly into my 10 cup pan.

  • kristiKRISTIkristi 31 Mar, 2008

    Everyone loved it. The cake came to the rim of the pan, but didn't overflow. Had a ittle difficulty unmolding it. Had more lemon juice than needed for cake, so made a glaze with it

  • katenev 23 Mar, 2008

    I used a stoneware bundt pan (Pampered Chef), and thankfully it didn't overflow the pan. I used all of the batter and kept an eye on it. VERY Dense . Very flavorful. Everyone loved it. Thank you!

  • Jerseygirl99 22 Mar, 2008

    I used a 12 cup non stick bundt pan, well sprayed with Bakers Delight and floured well. I didn't use all of the cake mixture in the pan after reading the comments on your site. I left about 1 cup in bowl. Baked according to directions, done after 55 minutes, left cooling in the pan for 30 minutes, then carefully loosened the side with a knife, and to my dismay, the top 1/3 of the cake was left in the pan and from the look of it, it wasn't ever coming out. What's up?

  • leisademostene 20 Mar, 2008

    easiest to buy it crystalized
    I believe you crytstalize it by steeping it in a simple sugar syrup

  • patsy1220 20 Mar, 2008

    How do you crystallize ginger?

  • cobwab 3 Mar, 2008

    Followed recipe exactly. Liquid overflowed 12-cup bundt pan-mess on bottom of oven. Crust on edges. Came out in two pieces. Disaster. BTW, we loved taste-would like to make again with modified recipe or larger bundt pan if exists.

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