LEMON-GINGER BUNDT CAKE

Photo by Cecelia H.
Adapted from tablespoon.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tablespoon.com

Ingredients

  • Cake

  • 1

    box lemon cake mix with pudding

  • 3/4

    cup water

  • 1/2

    cup vegetable oil

  • 1/2

    cup sour cream

  • 1

    teaspoon ground ginger

  • 3

    eggs

  • 1/2

    cup finely chopped crystallized ginger (about 2 1/2 oz)

  • Frosting

  • 1

    cup powdered sugar

  • 1/2

    teaspoon grated fresh lemon peel

  • 4

    teaspoons fresh lemon juice

Directions

Preeat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Generously spray 12-cup fluted tube cake pan with baking spray with flour. In medium bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour. In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered at room temperature.

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