Food & Cooking Recipes Breakfast & Brunch Recipes Lemon-Ginger Bundt Cake 3.7 (381) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 16, 2020 Rate Print Share Prep Time: 20 mins Total Time: 1 hr 20 mins Servings: 12 Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation. 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 ⅓ cup fresh lemon juice (from 2 lemons) ⅓ cup minced crystallized ginger 1 teaspoon baking soda 1 teaspoon salt 2 ½ cups granulated sugar 6 large eggs 1 cup sour cream Confectioners' sugar, for dusting Directions 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. Brett Stevens Originally appeared: Everyday Food, March 2008 Rate It Print