Mothers Day Lemon Ginger Bundt Cake
Yield: 1 10-inch bundt cake or approx. 12 mini bundt cakes
Lemon Ginger Bundt Cake
For the cake:
3 cups all-purpose flour*
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cups sugar
2 teaspoons grated lemon zest
6 eggs, at room temperature
1/2 cup (about 2 ounces) minced crystallized ginger, tossed with 2 teaspoons flour*
2 teaspoons vanilla extract
3/4 cup buttermilk
For the glaze:*
1 cup confectioners’ sugar
2 teaspoons freshly squeezed lemon juice
3 to 4 tablespoons buttermilk
To make the cake, preheat the oven to 325 degrees F. Butter and flour a 10-inch nonstick Bundt pan.
In a medium mixing bowl, combine flour, baking soda, ground ginger, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment beat butter, sugar and zest on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add minced ginger and vanilla.
Turn mixer to low speed. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
Pour batter into the prepared pan and smooth top with an offset spatula. Bake until a toothpick inserted into the middle comes out clean, about 60 to 70 minutes. Transfer pan to a wire rack to cool completely.
To make the glaze, whisk confectioners sugar, lemon juice and 3 tablespoons buttermilk until smooth. Add more buttermilk 1 teaspoon at a time if needed. Drizzle over cake, let stand for 30 minutes. Enjoy!