Quick & Cozy Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze Recipe

Nestled in my grandmother’s weathered cookbook, this classic old-fashioned gingerbread bundt cake sparked memories of cozy winter afternoons.

Warm spices dance through her timeless recipe, creating an irresistible aroma that fills the kitchen.

Molasses and fresh ginger combine to deliver deep, rich flavors that comfort the soul.

Every slice tells a story of traditional baking passed down through generations.

Delicate lemon glaze adds a bright, unexpected twist to the dense, moist cake.

Baking this treat connects you to cherished culinary traditions that span decades.

One bite transports you to a world of nostalgic sweetness that beckons you to savor every delectable moment.

Why Old-Fashioned Gingerbread Bundt Cake Shines

• Create Comfort in a Pan: A classic dessert that brings warmth and nostalgia with its rich, spicy flavors and soft, tender crumb.
• Incredibly Versatile Treat: Perfect for holiday gatherings, weekend brunches, or when you need a cozy pick-me-up that impresses without complicated techniques.
• Foolproof Baking Experience: Beginner bakers can confidently tackle this recipe with simple ingredients and straightforward mixing method that guarantees delicious results every single time.
• Make-Ahead Magic: Enjoy the convenience of preparing the cake in advance, with easy storage options that keep it fresh and delectable for days or even months when frozen.

Ingredients for Gingerbread Bundt Cake with Lemon Glaze

• All-Purpose Flour: A key structural component that provides the base for the cake's texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Ginger, Cinnamon, Nutmeg, Cloves: Warm spices that create the signature old-fashioned gingerbread flavor profile.

• Vegetable Oil: Ensures the cake remains moist and tender throughout baking.
• Brown Sugar: Adds deep sweetness and moisture to the cake's texture.
• Molasses: Provides a rich, dark sweetness characteristic of traditional gingerbread.
• Vanilla Extract: Enhances and rounds out the overall flavor of the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Sour Cream: Adds moisture and creates a tender crumb in the cake.

• Powdered Sugar, Lemon Juice: Create a smooth, tangy glaze that complements the warm spices of the cake.

How to Bake Old-Fashioned Gingerbread Bundt Cake

Step 1: Prepare the Oven

Fire up your oven to a toasty 350°F.

Grab your trusty Bundt pan and give it a generous coating of grease and flour to prevent any sticky situations.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground ginger
• Cinnamon
• Nutmeg
• Cloves

Create a fragrant blend of spices that will make your kitchen smell amazing.

Step 3: Combine Wet Ingredients

• Vegetable oil
• Brown sugar
• Molasses
• Vanilla extract

Beat these ingredients until they form a smooth, rich mixture.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition.

This ensures a smooth, even texture throughout the cake.

Step 5: Create Cake Batter

Gradually mix in the dry ingredients and sour cream, alternating in thirds.

Stir on low speed until everything is perfectly combined and no lumps remain.

Step 6: Bake the Cake

Pour the batter into the prepared Bundt pan.

Slide it into the preheated oven and bake for 45-55 minutes.

The cake is ready when a toothpick inserted comes out clean and the top feels firm.

Step 7: Cool the Cake

Let the cake rest in the pan for 20 minutes.

Then carefully invert it onto a serving plate to cool completely.

Step 8: Prepare Lemon Glaze

Whisk powdered sugar with lemon juice, adding more liquid as needed to create a smooth, drizzly consistency.

Step 9: Finish and Serve

Drizzle the tangy lemon glaze over the cooled cake, letting it cascade down the ridges of the Bundt.

Step 10: Store and Enjoy

Store the cake covered at room temperature for up to 2 days or refrigerate for 4 days.

For longer storage, wrap the unfrosted cake and freeze up to 2 months.

Pro Tip: Swap lemon juice with milk in the glaze for a milder flavor profile.

Tips for Moist and Flavorful Gingerbread Cake

• Insert a toothpick near the cake's center; it should come out clean without wet batter to ensure perfect baking.
• Grease Bundt pan thoroughly with butter or cooking spray, then dust with flour to help cake release easily after baking.
• Adjust ground spices according to personal taste, but maintain the recommended proportions for authentic gingerbread flavor.
• Wrap cooled cake tightly in plastic wrap to maintain moisture and freshness when storing at room temperature or refrigerating.
• Wrap unfrosted cake securely in plastic wrap and aluminum foil to preserve texture and taste when freezing for future enjoyment.

Flavor Twists for Gingerbread Bundt Cake

• Vegan Spice Cake: Replace eggs with mashed bananas or flax eggs, use plant-based oil, and swap sour cream with coconut yogurt for a dairy-free version.
• Gluten-Free Ginger Delight: Substitute wheat flour with almond or gluten-free all-purpose flour blend, ensuring the same rich spice profile and moist texture.
• Orange Zest Variation: Replace lemon juice in the glaze with fresh orange juice and add orange zest to the cake batter for a citrusy Mediterranean-inspired flavor.
• Low-Sugar Option: Use monk fruit sweetener instead of brown sugar, reduce molasses, and incorporate applesauce to maintain moisture while cutting down on refined sugars.

Serving Suggestions for Gingerbread Bundt Cake

• Festive Holiday Centerpiece: Arrange the gingerbread Bundt cake on a beautiful cake stand surrounded by fresh pine sprigs, cinnamon sticks, and small ornaments for a stunning seasonal display.
• Afternoon Tea Companion: Slice the cake into thin wedges and serve alongside hot tea or coffee, creating a delightful mid-afternoon treat that warms the soul with spicy gingerbread notes.
• Dessert Buffet Star: Cut the cake into smaller pieces and place on a decorative platter with other holiday sweets, allowing guests to sample its rich, warm flavors alongside other festive desserts.
• Gifting Delight: Wrap individual slices in parchment paper and tie with a festive ribbon, making it a perfect homemade gift for neighbors, teachers, or holiday hosts.

Best Storage Tips for Gingerbread Cake

• Seal the gingerbread cake in an airtight container to maintain moisture and prevent drying, keeping it fresh for 4 days in the refrigerator.
• Wrap the unfrosted cake tightly in plastic wrap, then place in a freezer-safe bag, removing excess air to prevent freezer burn, storing up to 2 months.
• Remove the cake from the freezer and let it sit at room temperature for 2-3 hours, allowing it to naturally defrost without losing its soft texture.
• Warm individual slices in the microwave for 15-20 seconds or warm the entire cake in a preheated 300°F oven for 10-15 minutes, ensuring the cake remains moist and delicious.

FAQs

• What gives this gingerbread cake its rich flavor?

The combination of molasses, brown sugar, and warm spices like ginger, cinnamon, nutmeg, and cloves creates a deep, complex taste that’s quintessential to traditional gingerbread.

• Is this recipe considered difficult to make?

No, it’s quite straightforward. The recipe uses simple mixing techniques and basic ingredients, making it accessible for bakers of all skill levels.

• Can I make this cake without a Bundt pan?

Yes, you can use a 9-inch round cake pan or a 9×13-inch rectangular pan. Just adjust baking time and watch for doneness with a toothpick test.

Old-Fashioned Gingerbread Bundt Cake with Lemon Glaze Recipe

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4.5 from 12 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Warm spices dance through this old-fashioned gingerbread bundt cake, creating a nostalgic dessert that whispers comfort. Tangy lemon glaze adds bright contrast, making each slice a delightful journey of sweet and zesty flavors you’ll savor to the last crumb.

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Ingredients

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Main Ingredients:

• 1¼ cups brown sugar
• 3 large eggs
• 1 cup sour cream
• ¾ cup unsulphured molasses
• ¾ cup vegetable or canola oil

Dry Ingredients:

• 2¾ cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Glaze Ingredients:

• 1½ cups powdered sugar
• 1–2 tablespoons freshly squeezed lemon juice (or milk for a gentler flavor)
• 2 teaspoons vanilla extract

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Instructions

1. Heat the oven to 350°F and prepare a 12-cup Bundt pan with grease and flour.
2. Combine dry ingredients: flour, baking powder, baking soda, and spices (ginger, cinnamon, nutmeg, cloves) in a medium mixing bowl.
3. In a separate large bowl, whisk together oil, brown sugar, molasses, and vanilla extract until smooth.
4. Incorporate eggs individually, mixing thoroughly after each addition to create a uniform batter.
5. Gradually fold in sour cream and dry ingredient mixture alternately, blending on low speed until just combined.
6. Transfer the batter evenly into the prepared Bundt pan, ensuring smooth surface.
7. Bake for 45-55 minutes, checking doneness with a toothpick that should emerge clean and cake should feel firm.
8. Allow cake to rest in pan for 20 minutes, then carefully invert onto a serving plate.
9. Prepare lemon glaze by whisking powdered sugar with lemon juice, adjusting liquid to achieve a smooth, drizzling consistency.
10. Once cake has completely cooled, generously drizzle lemon glaze over the top.
11. Store cake covered at room temperature for up to 2 days or refrigerate for 4 days.
12. For longer storage, wrap unfrosted cake tightly and freeze up to 2 months, thawing and glazing before serving.

Notes

• Use a light hand when mixing the batter to prevent a tough, dense cake texture.
• Room temperature eggs blend more smoothly and create a more uniform cake consistency.
• Measure spices carefully to balance the warm, rich gingerbread flavor profile.
• Check cake doneness early to avoid overcooking, which can dry out the delicate crumb.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 312 kcal
• Sugar: 31 g
• Sodium: 140 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 48 mg