Gingerade Bundt Cake| Recipe
A glazed lemon ginger Bundt cake
Gingerade Bundt cake? Does those two flavors even go together? Well, let me tell, they sure do. The cake is light and fluffy with a flavor and fragrance of a ginger lemonade. On top of that you get a delicious cake to keep your belly warm during the cold Winter season. A perfect recipe to wrap up for party and to use up all of those lemons. And it doesn’t just have to be a Bundt cake. You can turn it into a Gingerade loaf. Check out the Tips and Tricks and section on how to make a loaf instead if you do not have a Bundt cake mold.
Here is the link to the printable recipe.
What do I need? (~ one 9” Bundt cake)
Cake
- 3 eggs
- 1 cup of sugar (I used ½ white and ½ brown sugar)
- 2 tbsp of unsweetened applesauce or 2 tbsp of softened unsalted butter
- 1 tsp of vanilla extract
- 2 tsp of lemon extract
- ⅓ cup of lemon juice (~3 small lemons)
- ½ cup of olive oil or ½ cup of melted butter
- 1 cup of all purpose flour and ½ cup of whole wheat flour (for healthy touch)
- ½ tsp baking powder
- ½ tsp of baking soda
- ½ tsp of salt
- Zest of 1 lemon
- 4 tsp of ground ginger or 2 tsp of fresh grated ginger
Glazed
- 1 cup of powdered sugar
- 2 tsp of milk
- ½ tsp of lemon extract
- 1 tsp of fresh grated ginger or 2 tsp of ground ginger
How to?
Preheat oven to 350⁰F. This will help keep your house warm during the winter as well. Nothing works better than killing two birds with one stones, right?
Grease and flour the Bundt cake pan with butter or melted coconut oil. Make sure to get the pan fully grease especially around the hard to get spots or the cake will stick. Spray with flour works well for this step.
Cream together the eggs and butter using a mixture or in a bowl with a whisk. Add in the applesauce, vanilla extract, lemon extract, lemon juice, and olive oil. Mix or whisk everything up really well.
Shift in the dry mixture: flour, baking powder, baking soda, salt, lemon zest, and ground ginger. Mix or whisk everything up really well.
Pour the batter into the well greased Bundt cake pan. Bake for 45 minutes.
Once baked, remove the cake. Insert a toothpick into the center and check to see if the cake is done. If the toothpick comes out clean, the cake is done. If not, return it to the oven and bake for 5–10 more minutes. Let the cake cool until room temperature.
To make glaze, add or the ingredients into the bowl and whisk until every is blended well and there are no more powder sugar chunks.
Remove the cake from the cake pan. Glaze it.
Enjoy!
Tips and Tricks (Advices :P)
Which lemon to use
You probably think that meyer lemon is the best choice for this recipe as it is juicy and has a sweeter taste to it. Turned out meyer lemons are to sweet for this recipe. My first batch was made with meyer lemons. The cake did turned out good, but I wish it was a bit more tangy and has a more sour lemon flavor to it. With that being said, pick other types of lemon for this recipe.
Meyer lemon is a cross between a lemon and an orange or mandarin. Thus they taste sweeter than other types of lemon. Don’t know what I am talking about? Taste the meyer lemons by itself and compare it to another type of lemons. Meyer lemons are popular for their sweetness and thin, smooth skin.
Most of the type the lemons sold in the store are not Meyer lemons. More likely they are either Eurekas or Lisbons, which are often referred to as “lemons”. The differences is that Eureka lemons have a short neck at the stem while Lisbons have a blossom end tapers to a pointed nipple. Here is an article that talks all about the different types of lemons and limes. Next time you are the store don’t forget to check out the lemons and see if you can tell what type it is.
Cake sticky to Bundt cake mold problem (oh-no)
The secret to prevent this is to make sure to grease and flour the Bundt cake pan really well especially around the pointed corners. In addition, do not remove the cake from the pan when it is still warm. The cake has to cool down completely so that it has a fimer texture. Otherwise, the cake will come apart if remove from cake pan when it is still warm. Run along the edges of the pan with a thin knife to loosen the cake from the pan.
No Bundt cake mold, what to do now?
Loaf pan works great with this recipe as well. For loaf pan, fill the pan only half way to prevent it from overflowing. This recipe will likely yield 2 loaf. Bake it the same temperature, but check it half way.
Education Time
The name Bundt cake sounds like the cake itself is very unique and fancy, but in reality Bundt cake are just any type of cake baked in a Bundt pan. The unique differences between a Bundt cake and a regular cake is that the Bundt cake has more crispy edges due to the fact that the middle of the pan is hollow.
Funny enough, Bundt cake originally invented not as a cake recipe but came about due to the Bundt pans invention by H. Davis Dalquist in 1950. As the owner of the Minnesota’s Nordic Ware company, he created this pan for a group of Jewish women to use to recreate their traditional kugelhopf. Kugelhopf is a dense, ring-shaped cake.
Bundt cake also comes in many shape and size. Commonly they baked in a 9” round fluted tube pan, but the shape can become even fancier, from rose shape to a wreath shaped. Check out your local stores and Amazon to see all of the available option. Here is a link to some of really beautiful Bundt cake pans.
Fun Facts 😮
- Bundt cake was not created from a baking recipe, but came about due to the invention of the bundt pans.
- Originally, Bundt pans were called bund pans. “Bund” in German means bond or alliance. However, when Davis invented these pans, he added the letter t to the end.
- Bundt cake was not popular until 1966 when a chocolate fudgy bundt cake placed in 2nd in the 17th annual Pillsburry Baked-off.
