Lemon Bundt Cake With Lemony Honey Ginger Glaze
Winter citrus season means fresh lemons are a staple in the kitchen! Lemon zest, lemon juice, and Greek yogurt give this easy lemon Bundt cake a soft and fluffy crumb to contrast with its sweet, crunchy top. Pour over the simple lemon glaze and this Bundt cake is perfect for winter snacking, tea, or dessert!
Directions
1. Gather ingredients. Thoroughly grease and flour a 10” Bundt pan, ensuring that all fluted sides and bottom are coated. Preheat oven to 350 degrees.
2.
In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
3.
Zest the three lemons. Set zest aside. Juice two of the lemons, or as needed. Set aside 1/4 cup of fresh juice for the cake batter and 2 tablespoons of fresh juice for the glaze.
4.
In a large bowl, cream together butter and sugar at medium speed until light and fluffy.
5.
Add eggs, two at time, beat just to incorporate after each addition.
6.
Add 1/4 cup fresh lemon juice and vanilla extract and beat to fully incorporate.
7.
Add a third of the flour mixture to the wet and mix just to combine. Add half the Greek yogurt and mix just to combine. Repeat with remaining flour and Greek yogurt, adding alternately and ending with the flour. Beat to fully incorporate. Batter should be smooth and fluffy.
8. Add lemon zest and stir until just combined.
9.
Pour batter into prepared Bundt pan. Smooth top of batter using a spatula, if needed.
10.
Bake for 40-50 minutes, or until a toothpick inserted in center comes out clean.
11.
Allow cake to cool in pan for 10 minutes on wire rack before turning out onto wire rack to cool completely.
12. Make the glaze. In a bowl, whisk together confectioners’ sugar and ground ginger.
13. Add honey and 2 tablespoons lemon juice. Whisk until fully combined and mixture is smooth.
14. Add milk 1 teaspoon at a time as needed until glaze is desired consistency. I used 2 teaspoons of milk for the glaze pictured. For a thicker glaze, use less milk. For a thinner glaze, add more milk.
15.
Set wax paper or parchment paper under wire rack to catch any drips. Slowly pour or drizzle the glaze evenly over the cooled Bundt cake, allowing the glaze to drip down the sides. Allow glaze to set for 5 minutes before serving.
Lemon Bundt Cake with Lemony Honey Ginger Glaze
ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 3 large lemons
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup Greek yogurt
- 1 1/4 cup confectioners’ sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1-2 tablespoons milk
instructions:
How to cook Lemon Bundt Cake with Lemony Honey Ginger Glaze
- Gather ingredients. Thoroughly grease and flour a 10” Bundt pan, ensuring that all fluted sides and bottom are coated. Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
- Zest the three lemons. Set zest aside. Juice two of the lemons, or as needed. Set aside 1/4 cup of fresh juice for the cake batter and 2 tablespoons of fresh juice for the glaze.
- In a large bowl, cream together butter and sugar at medium speed until light and fluffy.
- Add eggs, two at time, beat just to incorporate after each addition
- Add 1/4 cup fresh lemon juice and vanilla extract and beat to fully incorporate.
- Add a third of the flour mixture to the wet and mix just to combine. Add half the Greek yogurt and mix just to combine. Repeat with remaining flour and Greek yogurt, adding alternately and ending with the flour. Beat to fully incorporate. Batter should be smooth and fluffy.
- Add lemon zest and stir until just combined.
- Pour batter into prepared Bundt pan. Smooth top of batter using a spatula, if needed.
- Bake for 40-50 minutes, or until a toothpick inserted in center comes out clean.
- Allow cake to cool in pan for 10 minutes on wire rack before turning out onto wire rack to cool completely.
- Make the glaze. In a bowl, whisk together confectioners’ sugar and ground ginger.
- Add honey and 2 tablespoons lemon juice. Whisk until fully combined and mixture is smooth.
- Add milk 1 teaspoon at a time as needed until glaze is desired consistency. I used 2 teaspoons of milk for the glaze pictured. For a thicker glaze, use less milk. For a thinner glaze, add more milk.
- Set wax paper or parchment paper under wire rack to catch any drips. Slowly pour or drizzle the glaze evenly over the cooled Bundt cake, allowing the glaze to drip down the sides. Allow glaze to set for 5 minutes before serving.
NOTES:
Calories
426.30Fat (grams)
17.34Sat. Fat (grams)
10.15Carbs (grams)
63.60Fiber (grams)
1.46Net carbs
62.15Sugar (grams)
37.77Protein (grams)
5.80Sodium (milligrams)
197.72Cholesterol (grams)
102.82