It’s cake day today. My love for citrus flavors in cakes, sponges and desserts is known. So no surprise, I have a Ginger Lemon Bundt Cake with Honey Lemon Glaze for you today. Although I love all things complicated and challenging in baking, as a new mom, I recently discovered the joy in making easy, preferably one-bowl, recipes; baked goods that only need a few minutes of mixing and can hit the oven right before the baby wakes from a 30 minute nap.
I also found out that all goods pre-made (pre-baked) that can be held, carried around and eaten with the use of one hand make the perfect breakfast. Cakes fill all the boxes and a slice of this Ginger Lemon Bundt Cake with Honey Lemon Glaze is a great way to start a busy day.
This cake was made with Robin Hood all-purpose flour, the flour that gives the best results in any baking experiment. As you already know Sweet Applepie is nominated for the Best Sweet Treats category in the 2016 Food Blog Awards. You can vote for me by clicking here.
Since this cake is not made with the creaming method little air is incorporated in the mixture. The slightly denser crumb is beautifully moistened by the Honey Lemon Glaze that adds not only to the texture but also the flavor of the cake without making it too sweet or heavy. Are you looking for the perfect accompaniment of a hot cup of tea? Well, this is it.
- For a normal sized bundt tin or a 30cm / in rectangular/loaf pan
- 375g / 13.20oz Robin Hood all-purpose flour
- 3 tsp baking powder
- 2 vanilla sachets or 2 tsp vanilla extract
- 2 tsp grated fresh ginger root
- The zest from one medium sized lemon
- 200g / 7oz white, granulated sugar
- 100g / 3.50oz brown sugar
- 180g / 6.30oz vegetable oil or butter, melted and cooled down to room temperature*
- 250g / 8.80oz full fat milk, at room temperature
- The juice from one medium sized lemon
- 3 medium sized eggs, at room temperature
- 100g / 3.50oz icing sugar
- 2 tbsp honey
- 1 tbsp lemon juice
- Grease a bundt tin and dust with flour. Set aside.
- Sift together flour and baking powder in a large bowl, add vanilla sachets**, grated ginger, lemon zest, white and brown sugar. Mix dry ingredients.
- Then add oil, milk, lemon juice and eggs. Mix well until a lump free cake batter is formed.
- Pour batter in cake tin and bake in a conventional, pre-heated oven at 200oC / 350oF (180 if you are using fan/convection) for 50 minutes or until an inserted knife comes out clean.
- Let cake sit in the pan for 15 minutes. Run a knife around cake edges then turn it upside down on a wire rack to cool.
- Place icing sugar, honey and lemon juice in a small saucepan and heat gently while stirring until combined.
- Pour glaze over cooled cake.
- Transfer cake onto a platter and serve.
- *Both melted butter and vegetable oil work well in this recipe. I am really into convenience these days so I choose vegetable oil simply because using melted butter actually in my head translates to "extra things to do and extra dishes to wash" sometimes. If you ask me about flavor I'd say go with pure butter. Butter makes all baked goods taste better.
- **Liquid vanilla extract should be added along with the liquids.
- Don’t open oven door during the first 30 minutes of baking to avoid deflation of the cake.
- Bundt cake tins are usually tall. If your oven’s top heating element is too hot your cake could turn brown while it’s still under baked. To prevent excessive browning cover cake with aluminum foil during the last 10-20 minutes of baking.
This post is also available in: Greek