why make this recipe
The Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze is a delightful dessert that balances the warm, spicy flavors of gingerbread with the bright, zesty notes of lemon. This cake is perfect for cozy gatherings, holiday celebrations, or simply enjoying a quiet afternoon with tea. Its rich texture and fragrant spices make it a comforting treat that evokes nostalgia and warmth. Plus, the lemon glaze adds a refreshing twist that enhances the overall flavor, making each slice even more enjoyable.
how to make Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the molasses and eggs to the butter-sugar mixture. Beat well until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix just until incorporated.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt cake pan and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- In the meantime, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides.
- Slice and serve the gingerbread bundt cake, and enjoy!
how to serve Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Serve slices of the gingerbread bundt cake on individual plates. It pairs wonderfully with a cup of tea or coffee, making it a delightful afternoon treat. For a more festive touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
how to store Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
To store the gingerbread bundt cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to keep the lemon glaze in a separate container and drizzle it on the cake just before serving.
tips to make Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
- Make sure your butter is softened to room temperature for easy creaming with sugar.
- For added flavor, you can toast the spices in a dry skillet for a minute before adding to the batter.
- If you want a stronger lemon flavor, add a bit more lemon juice or zest to the glaze.
- Use a toothpick to test the cake; if it comes out clean, the cake is done.
variation
You can customize this recipe by adding chopped nuts or dried fruits, such as walnuts or raisins, to the batter for extra texture. For a chocolatey twist, try adding a few tablespoons of cocoa powder to the dry ingredients.
FAQs
Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour as a substitute, but it may affect the texture and flavor slightly.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, let it bake a few more minutes.