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