One of the biggest traditions in my family, as I grew up, was the “sacred” cakes of every Sunday. Without missing a day my mother would take the time to bake a different cake every weekend, so we could enjoy our day as a family by sitting in front of the TV to indulge ourselves with the dessert while watching comedy movies. One of my favorites flavors was the Lemon Ginger Bundt Cake that I am honored to share with you today.
Cakes are also a significant presence during holidays of all kinds in Brazil, including Easter. While we do not celebrate Thanksgiving in my country I have to say that Easter is the closest holiday in Brazil that equals what we do here in the US. Historically speaking we have the custom of gathering the family together around a table and spending three days, the whole weekend of Easter by eating delicious food which always includes some type of dessert, (commonly cakes) for the Sunday Brunch and after-lunch dessert.
Therefore, I am double excited to share with you this recipe that brings me so much of a nostalgic feeling of my childhood days and that can be a great option for dessert any time, especially during this coming holiday.
Well, while I acknowledge that the importance of celebrating Easter goes way beyond food there is something very beautiful about this holiday that fills my heart with hope and joy. This is the time when Brazilians take a break to reflect on the sacrifice of our Savior, our blessings, and triumphs throughout the year, and we lean into faith to thank our Lord for what we have. So, as I said before the significance of Easter to Brazilians is similar to what Thanksgiving means to Americans.
That said, I want to take this opportunity to thank those who have supported me in my journey as a blogger, mother, and woman and I want that this new year will bring to us the realization of the immeasurable value of the gift of life while we continue to ride out challenging times. Stay strong, stay happy and enjoy this delicious Lemon Ginger Bundt Cake.
Lemon Ginger Bundt Cake Recipe
Yield: (1) 12 cup bundt cake
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk, room temperature
- 3 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tbsp vanilla
- 2 ¼ sticks of unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs + 1 yolk
Bundt Cake Glaze
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
- 1-2 tbsp buttermilk
- 2 tbsp (or more to taste) crystallized ginger, crushed into a paste.
Bundt Cake Cake
- Spray a 12-cup bundt pan with nonstick baking spray and preheat the oven to 350 degrees.
- Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.
- Combine buttermilk, lemon zest, lemon juice, and vanilla in a small bowl and set aside.
- In a large bowl or stand mixer, beat together the butter and sugar on medium-high. Add eggs one at a time and combine.
- Reduce the speed of the mixer to low and add flour mixture in thirds, alternating with two halves of the buttermilk mixture. Mix until just combined.
- Pour batter into the greased bundt pan and bake at 350 for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-15 minutes, then turn the bundt cake out of the pan on a cooling rack and allow to cool completely before glazing.
- Crush the crystallized ginger with a rolling pin or mortar and pestle to form a paste.
- Add powdered sugar, ginger, lemon juice, and buttermilk in a bowl and whisk until fully combined.
- NOTE: This is a thick glaze. If you want it to be a thinner consistency, add more buttermilk a tablespoon at a time until it is the consistency you want.
- Drizzle or pour glaze over the top of the cake.
- Allow the glaze to harden, then serve.