Oh, listen up, because I have found the absolute perfect marriage of flavors, and it happens to live inside a magnificent, fluted pan. We’re talking about that bright, cheerful zing of fresh lemon playing tag with the warm, cozy hug of ginger spice. Forget dry, forget boring—this is my ultimate recipe for a moist Lemon Ginger Bundt Cake.
I know, I know, Bundt cakes can be intimidating with those intricate shapes, but trust me when I say this recipe is foolproof, even if you’re new to the game. My favorite part? It’s the smell that fills the whole house when it’s baking; it smells like happiness! It’s the cake we turn to every spring when we want something cheerful but still substantial enough for dessert after a big dinner. It’s deeply comforting, intensely flavorful, and ridiculously tender.
Why This Lemon Ginger Bundt Cake Recipe Stands Out
People always ask me what makes this particular Lemon Ginger Bundt Cake better than others they’ve tried. Honestly, it comes down to the balance and that incredible texture. It stays moist for days, which is a miracle for any citrus cake! I’ve done the testing so you don’t have to worry about dryness.
- It achieves truly spectacular moisture, thanks to using both yogurt and fresh lemon juice in the batter.
- The ginger flavor isn’t shy! We layer both ground and freshly grated ginger for deep warmth.
- The light, shiny lemon glaze sets up beautifully without getting too thick or cracking apart.
If you want a recipe that guarantees compliments, stick to these proportions. Don’t even think about skimming, or you might miss out on the flavor secrets—for a great lemon recipe, check out how I messed up crumb bars once, but learned so much! Never again!
Essential Ingredients for Your Lemon Ginger Bundt Cake
Okay, let’s look at what you need to pull this spectacular Lemon Ginger Bundt Cake together. Great baking is all about good starting materials, and you absolutely cannot skimp here, especially on the fresh stuff! This list looks specific, but it’s what ensures the cake comes out light and fragrant, not dense and sad.
You’ll see we have two distinct parts: the cake itself, which needs all the beautiful moisture builders, and the very straightforward glaze. Speaking of lemons, are you going to bother with that bottled stuff? Don’t! It’s totally okay if you need to reference another amazing lemon bar recipe while you shop for supplies, like those zesty ones I messed up a while back when I thought I knew better.
For the Lemon Ginger Bundt Cake Batter
Make sure every cold item—like your butter, eggs, and even that yogurt—is actually brought up to room temperature first. This makes a huge difference in how your batter creams! Seriously, I learned this the hard way.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (must be soft!)
- 1 cup granulated sugar
- 2 large eggs (room temp, please!)
- 1/2 cup plain yogurt
- 1/4 cup fresh lemon juice (Use fresh juice, not bottled! The flavor intensity is crucial here.)
- 1 tablespoon lemon zest (Don’t skip zesting before juicing!)
- 1 teaspoon ground ginger
- 1/2 teaspoon fresh grated ginger (This is where the real punch comes from!)
- 1/4 cup milk
For the Simple Lemon Glaze
This glaze is simple magic, but you need patience with it. You have to let the cake cool completely—I mean *completely*—before you even think about drizzling. If the cake is warm, the beautiful powdered sugar just melts into a sad, thin puddle.
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Step-by-Step Instructions for the Perfect Lemon Ginger Bundt Cake
This is where the magic happens, but precision is key, especially if you’re using one of those fancy, deeply grooved Bundt pans. Remember, we are baking a tender cake, not building a brick wall! Make sure your oven is fully preheated before anything else goes in, because consistency is everything here. If you’re nervous about the pan sticking, I swear by mixing up a bit of my secret “cake goop” ahead of time. It’s just equal parts softened butter, shortening, and flour whipped together. Use a pastry brush to grease every nook and cranny, then dust it lightly with flour. Shake out the excess! It takes an extra five minutes, but it saves you from heart-stopping moments later.
Preparing the Pan and Dry Ingredients
First things first: Get that oven cranked up to 350 degrees F (175 degrees C). If the oven isn’t hot enough when the batter goes in, your rise will be sad. While that’s heating, combine your dry ingredients—the flour, baking powder, baking soda, and salt—in a medium bowl. Whisk them together really well. This distributes those little lift agents evenly, which means no sudden dense spots in your finished Lemon Ginger Bundt Cake.
Mixing the Lemon Ginger Bundt Cake Batter
Now, grab your big bowl! Cream that softened butter and the sugar until it looks pale and fluffy; this is crucial for texture, so don’t rush this part! Beat in those two eggs, one at a time, making sure each one is fully incorporated before adding the next. Once that’s smooth, stir in all your wonderful flavor makers: the yogurt, zest, juices, and both kinds of ginger. In a steady rhythm, alternate adding your dry mix and the milk—start and end with the dry ingredients. Stop mixing the second you see no more flour streaks. Seriously, overmixing develops gluten and turns this tender cake into a tough disaster!
Baking and Cooling the Lemon Ginger Bundt Cake
Pour that beautiful batter into your lovingly prepared pan and level it off gently. It goes into the 350-degree oven for about 40 to 45 minutes. How do you know it’s done? The very first thing you do is the wooden skewer test right in the center. If it comes out clean or with just a few moist crumbs clinging to it, you’re good! If there’s wet batter? Give it five more minutes. Let the cake hang out in the pan for exactly 10 minutes. This short rest allows it to set up just enough so when you flip it onto the cooling rack, it releases cleanly. Don’t leave it longer, or it might steam and get gummy!
If you’re looking for another sturdy, yet moist loaf recipe that handles citrus beautifully, check out my thoughts on my favorite lemon cream cheese loaf—similar structure, different shape!
Making and Applying the Glaze
While the cake cools down—and I mean fully cool, almost room temperature—you whip up the glaze. It’s just powdered sugar and lemon juice whisked until smooth. If it seems too thick, add a drop more juice; too thin, a tiny sprinkle more sugar. Once the cake is completely cool, drizzle that bright glaze artfully over the top. It should sit in beautiful, defined ribbons rather than seeping straight into the warm cake. If you need inspiration for loaf-style baking, this works just as well in a loaf pan, just like my amazing lemon zucchini bread.
Tips for Success When Making Your Lemon Ginger Bundt Cake
Baking this beauty perfectly isn’t just about following the steps; it’s about treating your ingredients nicely along the way! My biggest, most repeated piece of advice for you is temperature control. You absolutely must use room temperature ingredients—especially the butter and eggs. When they are cold, they don’t emulsify properly when you cream them with the sugar.
What happens is you get lumps, and those lumps mean your batter won’t hold air correctly, resulting in a denser, less fluffy cake, even if you think you mixed enough! Let your butter sit out for at least an hour until it’s truly soft and traceable when you poke it lightly. Another quick tip to remember from my adventures with those crumb bars? Never substitute yogurt unless you know exactly what you’re doing; the acid in the yogurt reacts wonderfully with the baking soda for a soft crumb!
Also, don’t try to rush the cooling process. Patience saves cakes! That 10-minute rest in the pan truly sets the structure before you dump it out to finish cooling.
Ingredient Notes and Substitutions for Lemon Ginger Bundt Cake
You might be wondering about substitutions, especially if you’re staring down a recipe card and realizing you don’t have exactly what I listed for this divine Lemon Ginger Bundt Cake. Let’s talk ginger first, because that warmth is key!
If you absolutely must substitute, you can use dried ground ginger for your fresh grated ginger, but honestly, don’t. The fresh stuff has a vibrant, sharp heat that dried ginger just can’t replicate. If you use ground in place of grated, you’ll need about a quarter teaspoon of ground ginger, but it will taste noticeably different.
For the yogurt, if you’re out or dealing with an allergy, full-fat sour cream works in a pinch, or even buttermilk if you have it! Just know that the higher the fat content, the richer your crumb will be. When I experimented with a different citrus cake, I noticed high-fat dairy really enhanced the moisture, which is never a bad thing!
Serving Suggestions for This Lemon Ginger Bundt Cake
This Lemon Ginger Bundt Cake is already quite bold with its zesty citrus and warming spice, so it honestly doesn’t need much help! If you want to dress it up for a proper tea party, serve thin slices alongside a dollop of unsweetened whipped cream—the coolness balances the ginger spice perfectly.
Beverages are where this cake truly shines, though. It pairs fantastically with a hot cup of black tea that has a slice of lemon in it. Or, if you’re looking for something cold and refreshing, you have to try my recipe for Citrus Rosemary Lemonade! The herbal note of rosemary is just the right counterpoint to the strong lemon flavor in the cake.
Storage and Reheating Instructions for Lemon Ginger Bundt Cake
Good news: this amazing Lemon Ginger Bundt Cake actually tastes better the next day once the flavors have settled in! You can store any leftovers covered tightly at room temperature for up to three days. Don’t even think about the fridge unless you absolutely must, as the cold air likes to dry out cake crumbs.
If you notice the glaze looks a little dull after a couple of days, don’t panic! You can freshen it up easily. Just whisk one teaspoon of lemon juice with a tablespoon of powdered sugar and drizzle that thin, sweet syrup right over the slice you are about to eat. It brings all that bright citrus back to life. Never microwave a slice, you’ll just end up with steamed cake!
Frequently Asked Questions About Lemon Ginger Bundt Cake
Whenever I share this recipe, the questions start rolling in! People always want to know how to get that perfect crumb or how much zing they should expect from the spice. I’ve gathered a few of the most common ones here to help you nail your Lemon Ginger Bundt Cake on the first try!
Can I use lime juice instead of lemon juice in this Lemon Ginger Bundt Cake?
You absolutely *can*, but you’re changing the whole profile! If you swap it out for lime juice, you will get a fantastic Key Lime and Ginger flavor, which is wonderful, but it won’t be the bright, specific citrus note we were aiming for in the original Lemon Ginger Bundt Cake. It’s a good substitution if you prefer lime, just know it changes the resulting flavor dramatically.
How do I ensure my Lemon Ginger Bundt Cake does not stick to the pan?
This is the number one fear with Bundt cakes! Seriously, don’t rely on just spraying the pan with a quick spritz. The absolute best method is to use cake goop (the flour, shortening, and oil paste!) or to generously grease the pan with softened butter, making sure to get right into every crevice and ridge. Then, dust it thoroughly with flour, tapping out all the excess. If your pan is super fancy, consider lining the bottom flat part with a parchment circle underneath the batter for absolute insurance!
Can this cake be made ahead of time?
Yes, please! This cake is actually better made a day in advance. The flavors need that time to really mingle and settle into the crumb. You can make it the day before you plan to serve it, store it at room temperature, and then apply the glaze the morning you plan to serve it. That way, the frosting is fresh and shiny, but the flavor is already deep and developed from sitting overnight. It’s fantastic for parties because it cuts down on day-of stress. It’s almost as reliable as those tasty lemon cream cheese bars when it comes to making ahead—you should look up my favorite cream cheese bars for another great make-ahead option!
Estimated Nutritional Data for Lemon Ginger Bundt Cake
Now, I’m not a nutritionist, so please take this table with a giant grain of salt! I’m just pulling these numbers from the standard database based on the ingredients list while keeping in mind that baking is an art, not an exact science. Every brand of flour, every lemon, and every pinch of sugar can shift these values slightly.
What I can tell you for sure is that this Lemon Ginger Bundt Cake is a lovely, satisfying treat, not meant to be eaten by the slice every day—but definitely perfect for special occasions!
- Serving Size: 1 slice
- Calories: Approximately 300
- Total Fat: Around 14g
- Carbohydrates: Roughly 42g (Watch that sugar count!)
- Protein: About 4g
A quick disclaimer here, though: These numbers are helpful estimates based on standard ingredient conversions for a generous slice of this rich cake. If you use different yogurt weight or a heavier hand with the glaze, things will shift! But hey, that’s the fun of home baking, right?
Share Your Delicious Lemon Ginger Bundt Cake Creations
Well, that’s it! You’ve made the ultimate moist Lemon Ginger Bundt Cake, and now the best part begins—sharing your success! I genuinely love seeing your bakes; it reminds me that my little kitchen experiments are bringing joy to others.
Please, please, please leave a star rating down below if you enjoyed this recipe. It only takes a second, but it helps other home bakers find this recipe! If you made any tweaks or just want to say hello, drop a comment; I read every single one and I’m happy to chat baking troubles or triumphs.
And if you snapped a gorgeous photo of that drizzled glaze shining in the sunlight, tag me on social media! Nothing makes me happier than seeing my family favorites popping up on your feeds. If you have any specific questions that I didn’t cover, feel free to reach out through the contact page!
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Lemon Ginger Bundt Cake
- Total Time: 65 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist Bundt cake flavored with fresh lemon and ginger.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon ground ginger
- 1/2 teaspoon fresh grated ginger
- 1/4 cup milk
- For Glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, lemon juice, lemon zest, ground ginger, and grated ginger until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared Bundt pan.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- You can substitute dried ground ginger for fresh grated ginger if necessary, but fresh provides a stronger flavor.
- Store leftover cake covered at room temperature for up to three days.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon cake, ginger cake, bundt cake, citrus dessert, sweet bread