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Lemon Ginger Bundt Cake

April 18, 2022
Shanika | Orchids + Sweet Tea

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Get ready for a flavor explosion with this easy Lemon Ginger Bundt Cake! This moist and delicious cake boasts the perfect balance of tangy lemon and spicy ginger, all in a stunning bundt shape. Simple to make and perfect for any occasion.

Lemon Ginger Bundt Cake

This Lemon Ginger Bundt Cake is seriously divine, with a moist and flavorful crumb that's perfectly balanced with the bright, zesty taste of lemon and the warm, spicy notes of ginger. Whether you're looking for a sweet treat to bring to a potluck or a special dessert to serve at your next dinner party, this cake has got you covered. And the best part? It's super simple to make, so even newbie bakers can give it a try. It's a flavor combo that'll have your taste buds dancing with joy! Gluten-free, Dairy-free + Vegan option

Slices of Lemon Ginger Bundt Cake on small plates

Spring is just around the corner, and I'm excited to add some brightness to my baking! While I love fancy cakes, there's something comforting about a simple cake with a cup of coffee or iced tea. This Lemon Ginger Bundt Cake is moist, slightly sticky, with a crunchy crust, a hint of lemon tang, and just a touch of fresh ginger for warmth.

Honestly, I always get excited whenever I have a recipe based on ginger because it's often inspired by my Jamaican roots, which offer a lot of desserts that are ginger-based. This lemon bundt cake recipe captures the essence of both flavors beautifully. It's got just the right amount of tartness from the lemon and a subtle kick from the ginger. Plus, it's wonderfully moist, fluffy, and topped with a mouthwatering lemon glaze. With simple ingredients and an easy process, it's the perfect treat for afternoon tea, dessert, or any gathering. Trust me, it won't last long once it hits the table!

If you're loving the bright, lemony flavors, I'd definitely recommend checking out some other recipes like Lemon Coconut Cake, Strawberry Lemon Layer Cake, Vegan Lemon Zucchini Bread, and Vegan Lemon Poppyseed Pancakes. They're all bursting with delicious citrus goodness!

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Why You Will LOVE This Lemon Ginger Bundt Cake?

  • Bursting with zesty lemon flavor.
  • Warm, comforting notes of ginger.
  • Moist and tender crumb in every bite.
  • A delicate balance of sweet + tangy.
  • Perfect for any time of year.
  • Travel-friendly! This bundt cake is conveniently packable!
  • Lusciously rich and OH SO flavorful
  • It's the PERFECT tasty dessert!
Ingredients for Lemon Ginger Bundt Cake including eggs, ginger, and flour

What Exactly Is a Bundt Cake?

A bundt cake is a special kind of cake that's baked in a round pan with a fancy fluted design. The pan's shape gives the cake a really cool and unique appearance, making it a great dessert for special occasions or when you want to impress your guests. Plus, bundt cakes are usually a bit denser and moister than regular cakes, so they're super satisfying and yummy. If you've never tried making a bundt cake before, I highly recommend giving it a go with this recipe or one of my other favorites is this Sweet Potato Bundt Cake with Maple Glaze - it's a fun way to elevate your baking game!

Is This Lemon Ginger Bundt Cake Beginner Friendly?

Absolutely! No baking experience? No problem! You can still create an impressive and delicious lemon bundt cake that will wow your guests. It's a great cake to start with! Don't worry; I'll guide you through it! Whether you're a seasoned baker or a beginner, this cake is sure to impress and bring some zesty sweetness to your day!

Wooden spoon stirring a bowl of Lemon Ginger Bundt Cake batter

How To Make Lemon Ginger Bundt Cake

First step? Making the cake, of course! We'll save the lemon glaze for later because right now, we're all about that Lemon Ginger Bundt Cake batter. And let me tell you, it's a breeze to whip up! Here's what you need:

Ingredients

Lemon Ginger Bundt Cake

Here's what you need for this spiced bundt cake recipe:

  • Flour. I use organic flour from Bob's Red Mill. (Sub-out for Bob's Red Mill GF flour for Gluten-free version)
  • Cane sugar. You could also use coconut sugar if you prefer.
  • Butter. Use unsalted butter softened to room temperature. (Or use dairy-free if you prefer)
  • Lemon zest and juice. For a hint of brightness.
  • Dried spices. This cake gets its warm flavor from ginger, nutmeg, and allspice.
  • Eggs. These are best used at room temperature so they blend into the batter smoothly. (Vegan options below)
  • Vegetable oil. You can also use coconut oil.
  • Almond milk. Make your own using my no-soak method! Or use any milk you like, with or without dairy.

Lemon Glaze

To tie your pretty cake together, make a simple lemon glaze. All you need it:

  • Powdered sugar. This ensures that your glaze is smooth and shiny, not gritty.
  • Lemon juice. For extra citrus flavor.
  • Almond milk. Or any non-dairy milk you like.

SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!

Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Lemon Ginger Bundt Cake. Everything from my fave baking sheets, bundt molds, mixing bowls, and more. SEE THEM HERE!

Bundt Cake pan filled with lemon ginger bundt cake batter

How To Serve Lemon Ginger Bundt Cake

You can serve this stunning lemon ginger cake for a decadent breakfast or brunch. I love it for the Spring season and especially for special holidays like Easter, Mother's Day, or any celebration. Of course, this is a sweet cake, so if you’re looking for a great holiday dessert with seasonal flavor, it works there too!

What To Serve Homemade Lemon Ginger Bundt Cake With?

This lemon bundt cake recipe is indulgent and amazing all on its own, but if you're looking to add a little something extra, here are some more fun ideas for what to serve with the best homemade lemon cake -

Overhead shot of a partially-sliced Lemon Ginger Bundt Cake

Tips For The Best Lemon Ginger Bundt Cake

Here are a few tips to make sure your cake comes out perfectly the first time:

GREASE THE PAN

Make sure you thoroughly grease the bundt pan. I also recommend adding a light coating of flour to make sure your cake slides easily out of the pan, however, when not using flour----just ensure that you butter the pan generously.

ROOM TEMP BUTTER

Use room-temperature butter so it whips up light and fluffy with the sugars. Otherwise, you may get lumps of butter in the cake batter.

DON'T OVER-MIX!

Once you combine the dry and wet ingredients, avoid over-mixing the cake batter. Just mix until the batter comes together smoothly. It will be thick and rich.

LET IT COOL!

Let the cake cool completely: After you've baked the cake, let it cool completely in the pan before you try to remove it. This will help it keep its shape and prevent it from falling apart.

Closeup of a partially-sliced Lemon Ginger Bundt Cake

Can I Make This Bundt Cake Vegan?

If you're looking to replace regular eggs with a vegan option in your bundt cake recipe, there are a few options to consider. Here are some common egg substitutes that work well in baking:

  • Flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it forms a gel. This can be used to replace 1 egg in your recipe.
  • Applesauce: Use ¼ cup of unsweetened applesauce to replace 1 egg. This works especially well in recipes that call for only 1 or 2 eggs.
  • Mashed banana: Use ¼ cup of mashed ripe banana to replace 1 egg. This works well in recipes that have a mild flavor, as the banana can add a subtle sweetness.
  • There are several brands of vegan egg substitutes available in supermarkets, such as Just Egg, Bob's Red Mill Egg Replacer, and Ener-G Egg Replacer. These products are designed to mimic the texture and function of eggs in baking recipes and great if you want to go egg-free!

Can I Make This Bundt Cake Gluten-free?

Absolutely! If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Slice of Lemon Ginger Bundt Cake with a fork

Lemon Ginger Bundt Cake Q+A's

How to Store Lemon Ginger Bundt Cake

Store leftover bundt cake tightly wrapped or in an airtight container in the fridge for up to four days. Or for longer storage, freeze for up to six months. Then simply defrost the cake on the counter for a few hours before serving.

Can I Use Fresh Ginger?

Yes! If you'd like to use fresh ginger in this bundt cake recipe, go for it. Simply substitute the ground ginger with a tablespoon of minced or grated fresh ginger.

How do I know when a bundt cake is done baking?

The baking time for a bundt cake can vary depending on the recipe and the size of your pan, but a good rule of thumb is to check the cake with a toothpick or cake tester. Insert it into the center of the cake - if it comes out clean, the cake is done baking! You can also look for the edges of the cake to pull away from the sides of the pan, or for the cake to have a golden brown color

Can I use regular dairy milk?

Yes of course. You can substitute the dairy-free milk with dairy buttermilk. Just omit the 2 tsps of lemon juice. Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.

Why Didn't My Cake Come Out Of The Pan Clean?

This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add flour to the bottom.

Can I use a regular cake pan?

Of course, if you don't have a bundt cake pan handy no problem---Simply use whatever you have and be sure to grease and line it! If

Partially sliced Lemon Ginger Bundt Cake

My All-Time Fave Cake Recipes

If you loved this Lemon Ginger Bundt Cake recipe then you have to try these delicious cake recipes next!

MADE OUR RECIPE(S)?

If you tried this Lemon Ginger Bundt Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Closeup of a partially-sliced Lemon Ginger Bundt Cake

Lemon Ginger Bundt Cake

April 18, 2022
4.80 from 5 votes
This Lemon Ginger Bundt Cake is seriously divine, with a moist and flavorful crumb that's perfectly balanced with the bright, zesty taste of lemon and the warm, spicy notes of ginger. Whether you're looking for a sweet treat to bring to a potluck or a special dessert to serve at your next dinner party, this cake has got you covered. And the best part? It's super simple to make, so even newbie bakers can give it a try. It's a flavor combo that'll have your taste buds dancing with joy! Gluten-free, Dairy-free + Vegan option
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 servings

Ingredients

BUNDT CAKE:

  • 2 ½ cups organic all-purpose flour
  • 1 cup organic cane sugar
  • ½ cup unsalted butter, softened at room temp.
  • 1 ½ tsps baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon lemon zest
  • 1 ½ tsps ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 3 large organic eggs, room temp.
  • 2 tsps freshly-squeezed lemon juice
  • ¼ cup vegetable oil
  • 1 cup Almond milk (You can also use dairy milk, if preferred!)

LEMON GLAZE:

  • 2 cups organic powdered sugar, sifted
  • 1 teaspoon freshly-squeezed lemon juice
  • 1-2 Tbsps Almond milk (You can also use dairy milk, if preferred!)

Instructions

TO MAKE BUNDT CAKE:

  • Begin by preheating the oven to 375 degrees Fahrenheit. Generously grease (with butter) a standard Bundt cake pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, ginger, nutmeg, allspice, lemon zest, and salt until combined. Set aside.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3minutes.
  • Add the eggs (one at a time) followed by the lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the milk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet easy to stir.
  • Scoop the batter evenly into the Bundt cake pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
  • Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a cake stand or dish. NOTE: Let it cool for at least 1-2 hours in a cool place.

TO MAKE THE GLAZE:

  • In a bowl, add the powdered sugar, lemon juice, and milk, whisking everything together until the glaze is smooth and thick. NOTE: Glaze should be thick, but able to slowly run off whisk. If too thick, add additional milk (1 tablespoon at a time); if too thin, add additional powdered sugar (1 tablespoon a time).
  • Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle lemon glaze atop.
  • Slice and enjoy with your favorite scoop of ice cream or whipped cream.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • DAIRY BUTTERMILK: You can substitute the dairy-free milk with dairy buttermilk. Just omit the 2 tsps of lemon juice. Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.

Nutrition

Calories: 250kcal | Carbohydrates: 58g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 166mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Script text: Xx, Shanika

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  1. This is a beautiful cake! The crumb is amazing, and the cake is actually quite light and fluffy. I did make just a couple of changes - I added candied ginger (because I love ginger!), a lot more lemon zest, lemon oil and lemon crumbles. I will add more lemon zest and oil next time - it had a lovely, mild lemon taste but I did want to be hit over the head a bit. 🙂 Very nice recipe - definitely will make again!

    • Hi Deb! I'm so happy to hear that you enjoyed this cake! It's definitely one of my faves to make during this time! I love the changes you made for a more pronounced lemon + ginger flavors. Thanks so much for giving it a try! 🙂

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