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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

3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
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
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger


  • 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.

Zulfqar Marri
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This cake was a disappointment. It was dry and bland. The glaze didn't help much either. I wouldn't recommend this recipe.

ugjfhhf khin
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I love this cake! It's so easy to make and it always turns out perfect. The glaze is the best part. I always double the amount of glaze so I have extra to drizzle on top.

Noor Shad msd
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This cake is amazing! It's so moist and flavorful. The ginger glaze is the perfect finishing touch. I will definitely be making this cake again and again.

Isodje Goodnews
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The cake was dry and the glaze was too thick. I followed the recipe exactly, so I'm not sure what went wrong. I wouldn't recommend this recipe.

Sharing Khan
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This cake was a bit too sweet for my taste. I think I would have preferred it with less glaze. The lemon flavor was also a bit too strong for me. Overall, it was an okay cake, but I probably wouldn't make it again.

Courtney Mutanho
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I made this cake for my family and they all loved it! The cake was moist and fluffy, and the glaze was the perfect finishing touch. I will definitely be making this cake again.

Meshack Khyim
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This cake is delicious! The lemon flavor is very prominent, but it's not too overpowering. The ginger glaze is also very good. It gives the cake a nice bit of sweetness and spice. I would definitely recommend this recipe.

Olivia Denham
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I'm not a huge fan of lemon desserts, but this cake was surprisingly good! The ginger glaze really made it for me. It was the perfect amount of sweetness and spice. I would definitely recommend this recipe to anyone who is looking for a unique and fl

Ashik Ahmed
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This cake was a hit at my party! Everyone loved the unique flavor of the ginger glaze. It was also very easy to make, which is always a plus. I will definitely be making this cake again for future parties.

M Gull
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The ginger glaze on this cake is everything! It's the perfect balance of sweet and spicy. The cake itself is also very moist and flavorful. I would definitely recommend this recipe to anyone who loves lemon and ginger.

Deliwe Solani
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This lemon bundt cake with a ginger glaze is a delightful treat! The zesty lemon flavor and the sweet and spicy ginger glaze complement each other perfectly. The cake is moist and fluffy and the glaze gives it a beautiful shine. I followed the recipe