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Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze is made with simple ingredients, this cake is perfect for sharing (or keeping all to yourself).
Ingredients:
For the Cake:
- 2¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup vegetable or canola oil
- 1¼ cups packed brown sugar
- ¾ cup unsulphured molasses
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- For the Lemon Glaze:
- 1½ cups powdered sugar
- 1-2 tbsp freshly squeezed lemon juice or milk for a gentler flavor
Instructions:
Preheat & Prepare Pan:
- Preheat your oven to 350°F (180°C).
- Grease and flour a 12-cup Bundt pan (or use pan release).
Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
Blend the Wet Ingredients:
- In a large bowl, beat together the oil, brown sugar, molasses, and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
Combine & Add Sour Cream:
- With the mixer on low speed, alternate adding 1/3 of the sour cream and 1/3 of the dry ingredients until both are fully combined.
Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake for 45-55 minutes, until a toothpick comes out clean and the cake is firm to the touch.
- Let the cake cool in the pan for 20 minutes before inverting onto a plate to finish cooling.
Make the Glaze:
- Whisk together powdered sugar with 1 tablespoon of lemon juice. Add more lemon juice if needed until the glaze is smooth and drizzly.
- Drizzle the glaze over the cooled cake.
Notes:
- Storage: Keep the cake covered at room temperature for up to 2 days or in the fridge for up to 4 days.
- Freezing: Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw, bring to room temperature, then add glaze before serving.
- Substitutions: You can substitute lemon juice in the glaze with milk for a more subtle flavor.
- Enjoy the Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze with a cup of coffee, tea, milk, eggnog or adult beverage!
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Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze
Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze is made with simple ingredients, this cake is perfect for sharing (or keeping all to yourself).
Servings 14 Slices
Equipment
Ingredients
For the Cake:
- 2¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup vegetable or canola oil
- 1¼ cups packed brown sugar
- ¾ cup unsulphured molasses
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- For the Lemon Glaze:
- 1½ cups powdered sugar
- 1-2 tbsp freshly squeezed lemon juice or milk for a gentler flavor
Instructions
Preheat & Prepare Pan:
- Preheat your oven to 350°F (180°C).
- Grease and flour a 12-cup Bundt pan (or use pan release).
Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
Blend the Wet Ingredients:
- In a large bowl, beat together the oil, brown sugar, molasses, and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
Combine & Add Sour Cream:
- With the mixer on low speed, alternate adding 1/3 of the sour cream and 1/3 of the dry ingredients until both are fully combined.
Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake for 45-55 minutes, until a toothpick comes out clean and the cake is firm to the touch.
- Let the cake cool in the pan for 20 minutes before inverting onto a plate to finish cooling.
Make the Glaze:
- Whisk together powdered sugar with 1 tablespoon of lemon juice. Add more lemon juice if needed until the glaze is smooth and drizzly.
- Drizzle the glaze over the cooled cake.
Notes:
- Storage: Keep the cake covered at room temperature for up to 2 days or in the fridge for up to 4 days.
- Freezing: Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw, bring to room temperature, then add glaze before serving.
- Substitutions: You can substitute lemon juice in the glaze with milk for a more subtle flavor.
