Lemon Ginger Bundt Cake Recipes

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.

LEMON-GINGER CAKE

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.

LEMON-GINGER POUND CAKE

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 BUNDT CAKE

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.

LEMON-GINGER BUNDT CAKE

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.