Ginger Glazed Lemon Bundt Recipes

HOMEMADE LEMON BUNDT CAKE WITH GINGER LEMON GLAZE

Steps:

• Spray a 12-cup Bundt pan with nonstick baking spray and preheat the oven to 350°F.
• Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.
• Combine buttermilk, lemon zest, lemon juice, and vanilla in a small bowl and set aside.
• In a large bowl or stand mixer, beat together the butter and sugar on medium-high. Add eggs one at a time and combine.
• Reduce the speed of the mixer to low and add flour mixture in thirds, alternating with two halves of the buttermilk mixture. Mix until just combined.
• Pour batter into the greased Bundt pan and bake at 350°F for about 45-55 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for 10-15 minutes, then turn the cake out of the pan on a cooling rack and allow to cool completely before glazing.
• Crush the crystallized ginger with a rolling pin or mortar and pestle to form a paste.
• Add powdered sugar, ginger, lemon juice, and buttermilk in a bowl and whisk until fully combined.
• NOTE: This is a thick glaze. If you want it to be a thinner consistency, add more buttermilk a tablespoon at a time until it is the consistency you want.
• Drizzle or pour glaze over the top of the cake.
• Allow the glaze to harden, then serve.

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.

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.

GINGER-CHAI GLAZED BUNDT CAKE

Steps:

• Set a rack in the lower third of the oven and preheat to 350°.
• Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
• Sift the flour, baking powder and salt together. Set aside.
• Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
• Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
• Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
• To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.