Best 8 Ginger Glazed Lemon Bundt Recipes

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LEMON-GINGER BUNDT CAKE



Lemon-Ginger Bundt Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners' sugar, for dusting

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

HOMEMADE LEMON BUNDT CAKE WITH GINGER LEMON GLAZE



Homemade Lemon Bundt Cake with Ginger Lemon Glaze image

Homemade lemon Bundt cake with ginger lemon glaze is a perfect sweet treat for almost any occasion. It has the perfect balance of sweet, tart and spicy to make your dessert course tasty and interesting.

Provided by Carlee

Categories     Cake

Time 1h

Number Of Ingredients 15

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk, room temperature
3 Tablespoon lemon zest
3 Tablespoon fresh lemon juice
1 Tablespoon vanilla
18 Tablespoons of unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs + 1 yolk
2 cups powdered sugar
3 Tablespoons fresh lemon juice
1-2 Tablespoons buttermilk
2 Tablespoons (or more to taste) crystallized ginger, crushed into a paste.

Steps:

  • Spray a 12-cup Bundt pan with nonstick baking spray and preheat the oven to 350°F.
  • Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.
  • Combine buttermilk, lemon zest, lemon juice, and vanilla in a small bowl and set aside.
  • In a large bowl or stand mixer, beat together the butter and sugar on medium-high. Add eggs one at a time and combine.
  • Reduce the speed of the mixer to low and add flour mixture in thirds, alternating with two halves of the buttermilk mixture. Mix until just combined.
  • Pour batter into the greased Bundt pan and bake at 350°F for about 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for 10-15 minutes, then turn the cake out of the pan on a cooling rack and allow to cool completely before glazing.
  • Crush the crystallized ginger with a rolling pin or mortar and pestle to form a paste.
  • Add powdered sugar, ginger, lemon juice, and buttermilk in a bowl and whisk until fully combined.
  • NOTE: This is a thick glaze. If you want it to be a thinner consistency, add more buttermilk a tablespoon at a time until it is the consistency you want.
  • Drizzle or pour glaze over the top of the cake.
  • Allow the glaze to harden, then serve.

Nutrition Facts : Calories 292 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 195 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GINGER-GLAZED LEMON BUNDT



Ginger-Glazed Lemon Bundt image

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

SUGARED CRANBERRIES:
3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
CAKE:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

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.

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

GINGER-GLAZED LEMON BUNDT



Ginger-Glazed Lemon Bundt image

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

SUGARED CRANBERRIES:
3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
CAKE:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

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 POUND CAKE



Lemon-Ginger Pound Cake image

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

For cake
3 tablespoons finely chopped peeled fresh ginger
3/4 cup plus 2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
For glaze
1/2 cup confectioners sugar
1 1/2 tablespoons fresh lemon juice
Special Equipment
a 4- to 5-cup nonstick bundt, kugelhopf, or loaf pan

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.

GINGER-CHAI GLAZED BUNDT CAKE



Ginger-Chai Glazed Bundt Cake image

There are many brands of chai concentrate on the market, go ahead and choose your favorite. For the glaze, feel free to adjust the spice level to your taste, add in some fresh ground cardamom pods or pump up the black pepper level for the true heat of freshly made Indian chai. The crystallized ginger is a nice touch for ginger lovers.

Provided by Pinay0618

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 cup chai concentrate, such as Oregon Chai
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 pinch black pepper
1 1/2-2 1/2 tablespoons chai concentrate, as needed
1/2 cup crystallized ginger

Steps:

  • Set a rack in the lower third of the oven and preheat to 350°.
  • Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
  • Sift the flour, baking powder and salt together. Set aside.
  • Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
  • Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
  • Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
  • To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.

Nutrition Facts : Calories 404.7, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 295.5, Carbohydrate 59, Fiber 0.7, Sugar 39.9, Protein 4.8

LEMON GINGER POUND CAKE



Lemon Ginger Pound Cake image

When life hands you lemons, make lemon pound cake! Moist on the inside and striped with a sweet glaze, yummmm...

Provided by MarieRynr

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons finely chopped peeled fresh ginger
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
1/2 cup icing sugar
1 1/2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F.
  • Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and 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 TBS 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 the 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.
  • Gradually add confectioners' sugar to 1 TBS 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.
  • Serve to six very lucky friends or family members!

### Tips - For a richer flavor, use dark brown sugar instead of light brown sugar. - If you don't have a bundt pan, you can use a 9x13-inch baking pan. Just be sure to adjust the baking time to 45-50 minutes. - To make sure the glaze is evenly distributed, use a pastry brush to apply it to the bundt cake. - If you don't have lemon juice, you can use orange juice instead. - For a zesty twist, add 1 tablespoon of lemon zest to the batter. ### Conclusion This ginger glazed lemon bundt cake is a delicious and moist cake that is perfect for any occasion. The ginger and lemon flavors are perfectly balanced, and the glaze adds a touch of sweetness. This cake is sure to be a hit with your family and friends!

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