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).
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.
Tried this recipe?Let us know how it was!
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