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Lemon-Ginger Bundt Cake

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

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Brett Stevens

Source: Everyday Food, March 2008

Ingredients

  • 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

Directions

  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 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.

  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 Add a comment

  • mrslisacraig
    28 MAY, 2017
    I followed the recipe exactly as it was listed. The cake came out of the pan beautifully. I even created a simple ginger syrup and brushed it all over the cake. But when I cut into it it was so dry and I was extremely disappointed.
    Reply
  • SophieL41448
    3 DEC, 2016
    I baked this in my largest bundt pan (which is glass) for 1 hour 20 minutes and the top was getting very brown. The cake tester came out dry in one place and still a tiny bit wet in two other places but I decided to take it out of the oven so as to not overbake. After cooling for 45 minutes I inverted it onto a cooling rack and a few pieces stuck but I was able to patch them back on the cake. The flavor was neither lemony nor gingery, but more like a vanilla pound cake with a dense crumb.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply