Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Introduction
There’s something comforting and nostalgic about the aroma of freshly baked gingerbread filling the house. This old-fashioned gingerbread bundt cake with a tangy lemon glaze is the perfect treat for those cozy winter evenings or special occasions. The combination of warm spices and zesty lemon creates a delightful balance of flavors that will leave your taste buds craving more. Whether you’re a seasoned baker or new to the kitchen, this recipe is easy to follow and guaranteed to impress.
Why You’ll Love This Recipe
This gingerbread bundt cake is a crowd-pleaser for several reasons:
1. Easy and Quick: With simple ingredients and straightforward instructions, this recipe is perfect for both beginners and experienced bakers who want a fuss-free dessert.
2. Moist and Fluffy Texture: The combination of molasses and buttermilk ensures a moist and tender crumb, while the addition of baking soda and baking powder helps the cake rise and stay light.
3. Warm and Spicy Flavor: The blend of ginger, cinnamon, cloves, and nutmeg creates a rich and aromatic taste that embodies the essence of traditional gingerbread.
4. Versatile and Customizable: This recipe serves as a delicious base that can be enhanced with your favorite additions, such as raisins, chopped nuts, or even a cream cheese filling.
5. Perfect for Any Occasion: Whether you’re hosting a holiday gathering, celebrating a birthday, or simply treating yourself, this gingerbread bundt cake is versatile enough to fit any occasion.
Ingredients
For the gingerbread bundt cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup molasses
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the molasses.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
- Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.
- Slice and serve the gingerbread bundt cake with a dusting of powdered sugar, if desired.
Expert Tips for Success
1. Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This allows for better incorporation and a smoother batter.
2. Don’t Overmix: When adding the dry ingredients to the batter, mix until just combined. Overmixing can result in a denser cake.
3. Grease and Flour the Bundt Pan: This step is essential to ensure the cake releases easily from the pan without sticking.
4. Test for Doneness: To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
5. Let it Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Cooling it completely before glazing helps the glaze set properly.
Variations and Substitutions
1. Citrus Twist: Replace the lemon glaze with an orange or lime glaze for a different flavor profile.
2. Streusel Topping: Sprinkle a streusel mixture of sugar, butter, and spices on top of the batter before baking for added texture and flavor.
3. Cream Cheese Filling: Create a delightful surprise by adding a cream cheese filling to the center of the cake. Simply layer the cream cheese mixture in the middle of the batter before baking.
4. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
Serving Suggestions
This gingerbread bundt cake is delicious on its own, but you can take it to the next level by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also sprinkle it with powdered sugar or garnish it with lemon zest for an extra touch of elegance. Pair it with a cup of warm spiced tea or a glass of cold milk for a delightful treat.
FAQs
1. Can I freeze the gingerbread bundt cake?
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before serving.
2. How long will the gingerbread bundt cake stay fresh?
When stored properly in an airtight container at room temperature, the cake will stay fresh for up to 3-4 days.
3. Can I make this recipe in a different pan?
Absolutely! If you don’t have a bundt pan, you can use a traditional 9×13-inch baking pan or two 9-inch round cake pans. Adjust the baking time accordingly.
4. Can I use blackstrap molasses?
Blackstrap molasses has a stronger and more bitter flavor compared to regular molasses. It may overpower the other flavors in the cake. It’s best to use regular molasses for this recipe.
Final Thoughts
This old-fashioned gingerbread bundt cake with lemon glaze is a delightful treat that will transport you back to simpler times. Its warm and comforting flavors, combined with the tangy lemon glaze, make it a perfect dessert for any occasion. Whether you’re enjoying a slice with a cup of tea or sharing it with loved ones, this cake is sure to create lasting memories. So, roll up your sleeves, preheat that oven, and let the aroma of freshly baked gingerbread fill your home.
We hope you enjoy making and savoring every bite of this delicious gingerbread bundt cake. Don’t forget to share your baking adventures with us and let us know how it turned out!
Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
A moist and flavorful gingerbread bundt cake with warm spices and a tangy lemon glaze. Perfect for cozy winter evenings or special occasions.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup molasses
- 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 10-cup bundt pan.
-
In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
-
In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add eggs one at a time, beating well after each addition. Stir in molasses.
-
Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
-
Stir in vanilla extract.
-
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
-
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
-
In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth.
-
Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.
-
Slice and serve the gingerbread bundt cake with a dusting of powdered sugar, if desired.