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).

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:

1. Preheat your oven to 350°F (180°C).
2. 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:

1. In a large bowl, beat together the oil, brown sugar, molasses, and vanilla extract.
2. 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:

1. Pour the batter into the prepared Bundt pan.
2. Bake for 45-55 minutes, until a toothpick comes out clean and the cake is firm to the touch.
3. Let the cake cool in the pan for 20 minutes before inverting onto a plate to finish cooling.

Make the Glaze:

1. Whisk together powdered sugar with 1 tablespoon of lemon juice. Add more lemon juice if needed until the glaze is smooth and drizzly.
2. Drizzle the glaze over the cooled cake.

Notes:

1. Storage: Keep the cake covered at room temperature for up to 2 days or in the fridge for up to 4 days.
2. Freezing: Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw, bring to room temperature, then add glaze before serving.
3. Substitutions: You can substitute lemon juice in the glaze with milk for a more subtle flavor.
4. 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).

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 14 Slices

Equipment

• Bundt Pan
• Measuring cups and spoons
• Mixing Bowls w/lids
• Citrus Juicer (hand)
• Hand Mixer
• Whisk
• Cooling Racks

Ingredients

  

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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

Get ingredients with

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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.

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