Sunday, September 4, 2011

Sweet Sundays: Lemon Ginger Bundt Cake



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I love Bundt cake.  Ok, so my kids call them bump cakes. They are soft and moist and you can flavor them any way you want too.  Oh and have I mentioned that I love Sundays?  I love Sundays.  I can relax, bake and enjoy the day.  LOVE them! 

So we had a lemon inspired meal again. Lemon has to be one of my favorite flavors, scents, essences.  Pretty much anything you can make from lemons I love!  One of my first blog posts was an all lemon feast.  Check it out!  Today’s dinner consisted of Lemon-Roasted Chicken with Oregano Orzo.  That post will be on Tuesday and let me tell you it was absolutely delicious with dessert!

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I found both recipes in the Martha Stewart Living publication of Everyday Food (March 2008, Issue 50).  Like the Pillsbury cookbooks, these little hand-held cookbooks are chocked full of quick and easy recipes. Great to keep in the car to use at a moments notice or if you are stuck waiting for your kids to get out of school.  Lemon Ginger Bundt cake combines two flavors that go hand-in-hand.  My husband loves ginger.  I love lemon.  A match made in heaven.

Just a quick note:  I apologize for the quality of the photos.  I am having a hard time saving my pictures.  After I fix some of the exposures I save them and then they disappear!  I checked my recycle bin and sometimes they are in there and sometimes they are not.  If anyone has any suggestions please let me know!


Lemon-Ginger Bundt Cake


1 cup (2 sticks) butter, room temperature, plus more for the pan

3 cups all-purpose flour (spooned and leveled), plus more for the pan

2 tablespoons finely grated lemon zest

1/3 cup fresh lemon juice

1/3 cup minced crystallized ginger

1 teaspoon baking soda

1 teaspoon salt

2 1/3 cups granulated sugar

6 large eggs

1 cup sour cream

confectioners’ sugar for dusting


1.  Preheat the oven to 350 degrees.

2.  Butter and flour a standard 12-cup Bundt pan. 

3.  In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.

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4.  Using a 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 the lemon juice.

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5.  With the mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour;  mix until incorporated.  Do not over mix batter.

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6.  Spoon batter into prepared pan, and smooth top with a rubber spatula.  Firmly tap on work surface to level top.

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7.  Bake until a toothpick inserted in the center of cake comes out clean.  55 to 60 minutes.  Let cake cool in pan for 40 minutes, then turn out onto a wire rack and let cool completely.

8.  Dust with powdered sugar before serving.


  1. Looks darn good! Can't wait to read about the chicken. As for the digital cam, I usually forsake any software that came with the camera and I usually do not use the built-in Windows utilities. Instead, I use Windows Explorer to dig into the memory card and then copy the pics over to a folder before toying with them. If you're using an Olympus, there are some known issues with memory cards as well. Good luck!

  2. I love lemon and ginger - this cake looks delicious!

  3. Lemon and ginger together, yummy!!!