Lemon Ginger Bundt Cake

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 Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: baked, bundt cake, cake, dessert, easy, fluffy, ginger, holidays, lemon, soft, vegetarian

Servings: servings

Calories: 250kcal

Author: Shanika

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!)

US Customary - Metric

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!

Notes

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