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A swirled gingerbread Bundt cake with a lemon glaze on top, all on wire rack over a sheet pan.
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4.85 / 13 votes

Gingerbread Bundt Cake

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. As if that weren't enough, it's gilded with a sassy and sweetly tart lemon glaze.
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 to 16 slices
Calories: 489

Ingredients

For the gingerbread Bundt cake

  • Nonstick baking spray
  • 3 1/3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons sea salt
  • 2 large eggs
  • 1 cup mild vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup unsulfured molasses
  • 1 cup hot water

For the lemon glaze

  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup fresh lemon juice
US - Metric

Instructions

Prepare the oven

  • Preheat the oven to 325°F (165°C). Spray a 10-cup Bundt pan generously with nonstick baking spray.

Make the gingerbread Bundt cake

  • In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, whisk the eggs well. Whisk in the oil, then whisk in the granulated sugar followed by the molasses.
  • Pour the egg mixture into the flour mixture and stir just until combined. Add the hot water and stir well. Scrape the batter into the prepared pan.
  • Bake the cake until a cake tester inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.

Make the lemon glaze

  • Whisk the confectioners’ sugar with the lemon juice until smooth.

Assemble the cake

  • Flip the cake out onto a rack set over a baking sheet. Let the cake cool for another 5 minutes.
  • Using a long skewer, poke deep holes all over the cake. Drizzle the glaze over the cake, trying to get some into each hole and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.

Notes

  1. Releasing the cake--If the cake doesn't release easily from the Bundt pan, run a flat silicone spatula around the edges to loosen it.
  2. Storage and freezing--The cake can be stored at room temperature, covered with plastic wrap, for up to 4 days. It can be frozen for up to 3 months.
  3. Glaze--If the sugar in your glaze settles to the bottom of the bowl before you begin glazing, simply give it a quick stir to incorporate the sugar.
  4. Dietary--The cake is suitable for a dairy-free diet.

Nutrition

Serving: 1slice | Calories: 489kcal | Carbohydrates: 76g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 496mg | Fiber: 1g | Sugar: 48g