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Overhead view of a glazed lemon ginger bundt cake on a wire rack, surrounded by fresh orange slices, a bowl of glaze, a pastry brush, and a blue napkin on a dark surface.

Lemon Ginger Bundt Cake with Orange Glaze

This moist lemon Bundt cake is flavored with fresh ginger, lemon zest, sour cream, and candied citrus peel, then finished with a thick, fresh orange glaze.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 2 hours 55 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

For the cake:
  • 14 tablespoons 200 g unsalted butter, softened, plus more for the pan
  • 3 cups 360 g all-purpose flour, spooned and leveled, plus more for the pan
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons finely grated lemon zest approximately 2 lemons
  • ⅓ cup 80 ml freshly squeezed lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2½ cups 500 g granulated sugar
  • 6 large eggs at room temperature
  • 1 cup 240 g full-fat sour cream, at room temperature
  • ⅔ cup 100 g or 3½ ounces finely chopped candied lemon or orange peel
For the orange glaze:
  • 2 cups 240 g powdered sugar, plus more if needed
  • 3 –5 tablespoons freshly squeezed orange juice
  • Orange zest candied citrus peel, or fresh mint for decoration, optional

Method
 

  1. Preheat the oven to 325°F. Generously grease and flour a 12-cup Bundt pan, coating every curve and the center tube.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, and lemon zest at medium speed for approximately five minutes, until light and fluffy. Scrape down the bowl as needed.
  4. Mix in the finely grated fresh ginger.
  5. Add the eggs one at a time, mixing well after each addition and scraping down the bowl periodically.
  6. Mix in the fresh lemon juice. The mixture may appear slightly curdled, which is normal.
  7. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream. Begin and finish with the flour. Mix only until combined.
  8. Toss the chopped candied citrus peel with approximately one tablespoon of the measured flour. Fold it gently into the batter.
  9. Transfer the batter to the prepared Bundt pan and smooth the top. Do not fill the pan more than three-quarters full.
  10. Bake for 50–60 minutes, or until golden and a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes. Invert it onto a wire rack and allow it to cool completely.
  12. To make the glaze, place the powdered sugar in a bowl. Whisk in three tablespoons of orange juice. Add more juice one teaspoon at a time until the glaze is thick but pourable.
  13. Spoon the orange glaze over the completely cooled cake. Decorate with orange zest, candied citrus peel, or fresh mint if desired.

Notes

  • The batter fits one 12-cup Bundt pan or two smaller 6-cup pans.
  • If using smaller pans, begin checking the cakes after approximately 40 minutes.
  • Room-temperature ingredients blend more evenly and create a smoother batter.
  • Do not overmix after adding the flour.
  • The glaze should be applied only after the cake has cooled completely.
  • Store covered at room temperature for up to three days or refrigerated for up to five days.
  • Freeze the unglazed cake for up to three months.
  • Nutrition information is an estimate and will vary according to the glaze and number of slices.