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–+ servings
2/3 of lemon bundt cake with white glaze and soft yellow interior showing.

Homemade Lemon Bundt Cake with Ginger Lemon Glaze

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 20 Servings (12 Cup Cake)
Author: Carlee

Ingredients

Cake

  • 3 cups all-purpose 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 extract
  • 18 Tablespoons unsalted butter softened
  • 1¾ cups granulated sugar
  • 3 large eggs + 1 yolk

Glaze

  • 2 cups powdered sugar
  • 3 Tablespoons fresh lemon juice
  • 1½ Tablespoons buttermilk
  • 2 Tablespoons crystallized ginger or more to taste

Instructions

Cake

  • Spray a 12-cup Bundt pan with nonstick baking spray and preheat the oven to 350°F.
  • Whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda in a medium bowl and set aside.
  • Combine ¾ cup buttermilk, 3 Tablespoon lemon zest, 3 Tablespoon fresh lemon juice, and 1 Tablespoon vanilla extract in a small bowl and set aside.
  • In a large bowl or stand mixer, beat together the 18 Tablespoons unsalted butter and 1¾ cups granulated sugar on medium-high.
  • Add 3 large eggs + 1 yolk 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.

Glaze

  • Crush 2 Tablespoons crystallized ginger with a rolling pin or mortar and pestle to form a paste.
  • Add 2 cups powdered sugar, ginger, 3 Tablespoons fresh lemon juice, and 1½ Tablespoons 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 teaspoon 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

Serving: 1Serving | Calories: 295kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 54mg | Fiber: 1g | Sugar: 31g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
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