From Solo Lisa's Kitchen: Lemon Ginger Bundt Cake

I'm still cooking every week, but lately I've fallen into the rut of making the same thing over and over because I haven't had the inclination or time to seek out new recipes to try. Two weekends ago, I tried something new and made a lemon ginger bundt cake according to a recipe from a back issue of Everyday Food magazine. The cake met with positive reviews from my family and coworkers, enough so that I felt confident making it a second time as my contribution to a casual dinner get-together. Its buttery, dense texture goes well with tea or coffee, perhaps as part of brunch or an afternoon snack, but I don't think I'd make it for an after-dinner dessert again--too filling and heavy after a big meal.

Here's the recipe if you want to try it out for yourself. Good luck!

  • 1 cup 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 and 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
  • confectioner's sugar, for dusting
  1. Preheat oven to 350 F. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
  2. Using an 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 lemon juice.
  3. With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
  4. Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. [My oven runs a bit cooler than most, so I left my cake in an extra 10+ minutes.] If cake browns too quickly, tent loosely with aluminum foil. Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners' sugar before serving.


  1. Love a lemon bundt cake!!!!!! Yum!! Can't wait to get back to baking - soon as my littlest one gets a bit older and less needy...haha

  2. omg lisa that looks so good. it's so old-school elegant! like soemthing my hubby's very formal granny would make and serve at afternoon tea. delish.

  3. YUM! Man, you're making me wish I had the patience to bake.

  4. Yummy post, darling!
    Thanks for the recipe!


  5. Oh man, I wish I could eat that. I wonder if I could substitute the lemon juice for something... but then it wouldn't be a lemon bundt cake anymore would it? ~sigh~ I hate allergies.

  6. oh my god this looks AMAZING. i just got so hungry!

  7. miss.greentea, crystallized ginger is just candied ginger, I think. It's been preserved and coated in sugar; you can usually find it in the baking supplies aisle.

  8. Yum that cake looks delish Lisa! Looks like your cooking goal is coming along swimmingly :)

  9. It sounds and looks good. I tend to fall into food ruts too. The same thing every week because I enjoy eating the same thing all the time :P


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