John Myers
Lemon-ginger Bundt Cake
The perfect lemon-ginger bundt cake recipe with a picture and simple step-by-step instructions.
- 200 g Soft butter
- 100 g Sugar
- 2 Lemons untreated
- 1 pinch Salt
- 300 g Flour
- 2 tsp Baking powder
- 8 tbsp Milk
- 10 g Fresh ginger
- 100 ml Freshly squeezed lemon juice
- 50 ml Water
- 1 tbsp Sugar brown raw sugar
- 2 tbsp Sifted powdered sugar
- Finely rub the lemon peel (1-2 teaspoons) from the lemons, halve and squeeze the lemons. Beat the butter, sugar, 1 pinch of salt and lemon peel with the whisk of the hand mixer for at least 5 minutes until frothy.
- Add the eggs one after the other and stir in for 1/2 minute each. Mix the flour and baking powder and stir in quickly alternately with the milk. Preheat the oven to 175 degrees and pour the dough into a greased bundt cake pan. Bake in the hot oven on a rack in the lower third of the oven for about 50-60 minutes.
- Peel the ginger and cut into thin slices. Bring to the boil with 100 ml lemon juice and 50 ml water in a saucepan and let stand for 30 minutes. Add brown sugar and bring to the boil again. Remove from stove and remove the ginger slices.
- Take the cake out of the oven, immediately prick several times with a wooden skewer. Spread the hot syrup on the cake. Leave the cake in the tin for 10 minutes, then turn it out onto a board (or wire rack) and let it cool. Serve sprinkled with powdered sugar.
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