LEMON-GINGER BUNDT CAKE
Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500 g, Fat 21 g, Fiber 1 g, Protein 7 g
GINGER-GLAZED LEMON BUNDT
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON GINGER BUNDT CAKE
Make and share this Lemon Ginger Bundt Cake recipe from Food.com.
Provided by Marz7215
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 735.8, Fat 33.2, SaturatedFat 19.6, Cholesterol 232.3, Sodium 680.3, Carbohydrate 100.9, Fiber 1.5, Sugar 63.2, Protein 10.8
LEMON-GINGER POUND CAKE
Categories Cake Food Processor Mixer Citrus Ginger Dessert Bake Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
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 CAKE
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g
LEMON-SOAKED GINGER POUND CAKE
From Pie in the Sky food blog. She got the recipe from The Cake Book by Tish Boyle. You can get ginger spread (ginger puree) from the gingerpeople.com
Provided by Dona England
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- grease and flour a 10 inch bundt pan.
- Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
- Set Aside.
- Beat butter in a separate bowl until light and creamy about 2 minutes.
- Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
- Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
- Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
- At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
- Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
- Slide a baking sheet under the cake to catch the glaze drippings.
- While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
- Remove from heat.
- Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
- Use the whole pan of soaking syrup.
- Dust the cooked cake with confectioners sugar.
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