Happy Easter! This post is popping up a little later than planned, but I suppose that’s life with a newborn and a toddler in the house. And a puppy. Yep, that puppy is wild, too.
In case any of you are still on the lookout for an Easter-ready dessert (or a feels-like-spring dessert for that matter), look no further. This lemon ginger bundt cake comes together in a snap and tastes as happy as it sounds. I love that it uses crystallized ginger instead of ground. Have you cooked or baked much with it? It’s pretty fun, delicious stuff. Zingy and bright and just what spring is supposed to taste like. I’m currently in search of new gingery recipes so I can use up the rest of it.
In other news, Beany went to her very first Easter egg hunt yesterday and had a pretty great time. Fortunately, she didn’t realize all the sugar that came hidden inside those eggs until the very end of the hunt, so we managed to escape without her getting too incredibly sugar filled. Of course, now in her zeal for jellybeans and chocolate, she’s requesting eggs by the dozen.
Hope your Easter is a good one, too!
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Lemon Ginger Bundt Cake
Adapted just slightly from Martha Stewart
• 1 cup unsalted butter, softened
• 3 cups all-purpose flour
• 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla
• 1/3 cup minced crystallized ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 ½ cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• powered sugar for dusting
Preheat oven to 350 degrees F, and grease a 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda and salt.
Beat together the butter and granulated sugar on medium-high until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating well after each. Blend in the lemon juice and vanilla.
With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture. Blend until just incorporated. Spoon batter into prepared pan, and smooth the top with a spatula.
Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for about 30 minutes, then turn it out onto a rack to cool completely. Dust with powdered sugar before serving.
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XO,
Katrina
You have saved my life!!! I made a lemon ricotta cheesecake for Easter dessert and it is an absolute flop. This looks like the perfect replacement! I only have one lemon left though… hmmm… I feel a creation coming on… 🙂 Happy Easter, friend!!
Sad for the ricotta cheesecake. 🙁 But I hope the replacement worked out! Happy Easter to you and your sweet family!
So, I have no idea what I did wrong, but I’ve made this cake twice and the texture is just plain weird. Followed the directions to the letter. But it has this coarse, wet crumb instead of soft and light. Any ideas??
Yikes! I have no idea! Were you using extra-large eggs versus large eggs? I usually don’t think that makes much of a difference, but I suppose that by the time you add six whole eggs, it could throw the wet-to-dry ratio off quite a bit. Hmm… Otherwise I really can’t figure it out. Was your butter totally softened before you beat it with the sugar? So sorry it hasn’t worked out for you! I wouldn’t say that the texture is super duper light; it’s more of lemon loaf type of consistency, like banana bread maybe. But it definitely shouldn’t be a coarse, wet crumb. Oh, this is going to drive me crazy! I’m sure it’s driving you crazy, too!!!