Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Do you love the warm and comforting flavors of gingerbread? This Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze is the perfect dessert to satisfy your cravings. With its rich and moist texture, fragrant spices, and tangy lemon glaze, this cake is a delightful treat for any occasion. Whether you’re celebrating the holidays or simply want to indulge in a delicious homemade dessert, this gingerbread bundt cake is sure to impress.
Why You’ll Love This Recipe
This gingerbread bundt cake is a true crowd-pleaser, and for good reason. Here are some of the best features that make this recipe a must-try:
1. Easy to Make
Don’t be intimidated by the fancy appearance of a bundt cake. This recipe is surprisingly easy to make, even for beginner bakers. With simple ingredients and straightforward instructions, you’ll have a beautiful gingerbread cake in no time.
2. Irresistibly Moist and Flavorful
One bite of this gingerbread bundt cake, and you’ll be hooked. The combination of molasses, ginger, cinnamon, and cloves creates a warm and aromatic flavor profile that is hard to resist. The cake itself is incredibly moist, ensuring every bite is a delight.
3. Versatile and Customizable
While this recipe is already fantastic as is, you can easily customize it to suit your preferences. Add a handful of chopped nuts or dried fruits to the batter for some extra texture. You can also experiment with different glazes or toppings to make it your own.
Ingredients
For the cake:
- 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
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Note: Feel free to substitute any of the above ingredients according to your dietary preferences or restrictions.
Step-by-Step Instructions
- 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!
Pro Tip: Dust the greased pan with a light coating of flour or cocoa powder to prevent the cake from sticking.
Expert Tips for Success
1. Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps ensure a smooth and well-incorporated batter.
2. Don’t overmix: When adding the dry ingredients to the wet ingredients, mix just until incorporated. Overmixing can result in a dense and tough cake.
3. Add a touch of spice: If you’re a fan of bold flavors, consider adding a pinch of nutmeg or cardamom to the spice mixture for an extra kick.
4. Let it cool completely: It’s crucial to let the cake cool completely before adding the glaze. This allows the glaze to set properly and prevents it from melting into the cake.
Variations and Substitutions
This gingerbread bundt cake recipe is versatile and can be customized to suit your taste. Here are a few ideas to get you started:
1. Add-In Options:
– Stir in 1 cup of chopped walnuts or pecans for added crunch.
– Fold in 1/2 cup of raisins or dried cranberries for a burst of sweetness.
– Sprinkle some chocolate chips on top of the batter before baking for a decadent twist.
2. Glaze Alternatives:
– Instead of the lemon glaze, try a cream cheese glaze for a tangy and creamy finish.
– Drizzle caramel sauce over the cake for a rich and indulgent treat.
– Dust the cake with powdered sugar for a simple and elegant look.
Serving Suggestions
This gingerbread bundt cake is delicious on its own, but you can take it to the next level by serving it with complementary accompaniments. Here are a few ideas:
1. Whipped Cream: Top each slice with a dollop of freshly whipped cream for a luscious and creamy contrast.
2. Vanilla Ice Cream: Serve a slice of warm gingerbread bundt cake with a scoop of vanilla ice cream for a delightful dessert combination.
3. Spiced Apple Compote: Pair the cake with a spiced apple compote for a fruity and aromatic twist.
FAQs
Q: Can I make this cake in advance?
A: Absolutely! This cake can be made a day in advance. Simply store it in an airtight container at room temperature.
Q: Can I freeze the gingerbread bundt cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.
Q: Can I use blackstrap molasses?
A: Blackstrap molasses has a strong and robust flavor that may overpower the other ingredients. It’s best to use regular molasses for a balanced taste.
Final Thoughts
Indulge in the nostalgic flavors of gingerbread with this Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze. The warm spices, moist texture, and tangy glaze make it a perfect dessert for any occasion. Whether you’re baking it for the holidays or simply want to treat yourself, this gingerbread bundt cake is a guaranteed crowd-pleaser. Follow the easy steps, put your own twist on it, and enjoy the delicious results. Happy baking!
Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Indulge in the nostalgic flavors of gingerbread with this Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze. The warm spices, moist texture, and tangy glaze make it a perfect dessert for any occasion. Whether you’re baking it for the holidays or simply want to treat yourself, this gingerbread bundt cake is a guaranteed crowd-pleaser.
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!