Martha Stewart Lemon Ginger Bundt Cake

This Martha Stewart Lemon Ginger Bundt Cake is a zesty and aromatic dessert, which uses crystallized ginger and fresh lemon juice. It’s a classic, foolproof recipe, perfect for tea time or brunch, ready in about 1 hour and 40 minutes.

Martha Stewart Lemon Ginger Bundt Cake Ingredients

• 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
• 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

How To Make Martha Stewart Lemon Ginger Bundt Cake

1. Preheat and prep pan: Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan thoroughly.
2. Whisk dry ingredients: In a medium bowl, whisk flour, lemon zest, ginger, baking soda, and salt. Set aside.
3. Cream butter and sugar: Beat butter and sugar on medium-high speed until light and fluffy, about 4–5 minutes.
4. Add eggs and lemon juice: Beat in eggs one at a time, mixing well after each addition. Mix in lemon juice.
5. Mix batter with sour cream and flour: With mixer on low, alternately add the flour mixture in 3 parts and sour cream in 2 parts, starting and ending with flour. Mix just until incorporated—do not overmix.
6. Fill and level pan: Spoon batter into prepared pan and smooth the top. Tap the pan firmly on the counter to level.
7. Bake the cake: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
8. Cool and finish: Let the cake cool in the pan for 30 minutes. Invert onto a wire rack to cool completely. Dust with confectioners’ sugar before serving.

Recipe Tips

• What does crystallized ginger add?
  It provides a sweet, spicy kick and chewy texture that balances the lemon.
• Can I use Greek yogurt instead of sour cream?
  Yes, full-fat Greek yogurt is a good substitute for sour cream.
• Why did my cake stick?
  Ensure every part of the pan is well greased and floured to prevent sticking.
• How do I know when it’s done?
  A toothpick should come out clean from the center, and the cake should spring back slightly.
• Can I add a glaze instead of powdered sugar?
  Yes, a lemon glaze made with powdered sugar and lemon juice is a great topping.

What To Serve With Lemon Ginger Bundt Cake

Pair this fragrant cake with complementary sides for a complete dessert experience:

• Fresh fruit or berry compote
• Whipped cream or lemon glaze
• Hot tea (ginger, lemon, or chamomile)
• Sparkling lemonade
• Vanilla or honey ice cream

How To Store Lemon Ginger Bundt Cake

Room Temperature: Wrap in plastic and store at room temp for up to 3 days.

Refrigerate: If storing longer, wrap tightly and refrigerate for up to 5 days. Bring to room temp before serving.

Freeze: Wrap in plastic and foil and freeze for up to 2 months. Thaw overnight before serving.

Lemon Ginger Bundt Cake Nutrition Facts

• Calories: ~430 kcal per slice
• Carbohydrates: 55g
• Protein: 5g
• Fat: 22g
• Sugar: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh ginger instead of crystallized?
Fresh ginger is more pungent and less sweet—stick to crystallized for balance.

Can I bake this in a regular cake pan?
Yes, use two 9-inch round pans and adjust baking time accordingly.

Is this cake spicy?
No, the ginger adds warmth but not heat. It’s sweet and aromatic.

Can I make it ahead?
Yes, the flavor improves the next day. Store tightly wrapped.

How do I keep it from drying out?
Avoid overbaking and store properly covered.

Try More Recipes:

• Martha Stewart Lemon Honey Cake
• Martha Stewart Lemon Curd Cake
• Martha Stewart Lemon Crepe Cake