Moist Gingerbread Bundt Cake with Lemon Glaze and Festive Garnishes Recipe
This Moist Gingerbread Bundt Cake is a rich, spiced dessert perfect for the holiday season or any cozy gathering. Featuring warm ginger and allspice flavors, tender crumb, and a tangy lemon-maple glaze, this cake is beautifully adorned with fresh rosemary sprigs and pomegranate seeds for a festive finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 1/4 cup molasses
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground allspice
- 5 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 1/4 cups sour cream
Glaze Ingredients
- 1 1/2 cups powdered sugar, sifted
- 2–3 tsp lemon juice
- 1 tsp maple syrup
- 2 tsp whole milk (as needed for consistency)
Decoration
- Pomegranate seeds
- Fresh rosemary sprigs
Instructions
- Prepare the Bundt Pan: Preheat your oven to 325°F (165°C). Grease a 10–12 cup bundt pan thoroughly with butter, then dust it with flour or apply baking spray to ensure the cake releases easily after baking.
- Make the Batter: In a large mixing bowl, beat 1 cup of room temperature unsalted butter together with 2 cups packed light brown sugar until light and fluffy, about 2 minutes on medium speed. Add 5 large eggs one at a time, mixing well after each addition to fully incorporate. Stir in 2 teaspoons vanilla extract, followed by 1/4 cup molasses and 1 1/4 cups sour cream until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, and 1 teaspoon ground allspice to evenly distribute the spices and leavening agent.
- Mix Batter: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can make the cake texture dense and tough.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 65 minutes. Begin checking doneness at 45 minutes by inserting a toothpick into the center—when it comes out clean, the cake is done.
- Cool the Cake: Allow the cake to cool in the bundt pan for about 15 minutes. Then carefully invert the pan onto a wire rack and remove the pan. Let the cake cool completely before applying the glaze.
- Prepare the Glaze: In a bowl, whisk together 1 1/2 cups sifted powdered sugar with 2 to 3 teaspoons lemon juice, 1 teaspoon maple syrup, and enough whole milk (about 1 to 2 teaspoons) to reach a smooth, pourable consistency ideal for drizzling.
- Glaze the Cake: Drizzle the prepared glaze evenly over the completely cooled gingerbread cake, allowing it to set slightly.
- Decorate: For a festive presentation, sprinkle pomegranate seeds and place fresh rosemary sprigs on top of the glazed cake.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Check the cake early to prevent overbaking; toothpick should come out clean when done.
- The glaze can be adjusted with more or less milk or lemon juice for desired consistency and flavor balance.
- Decorations like pomegranate seeds and rosemary add not only color but a fresh aroma and tartness that complements the spices.
- If you don’t have a bundt pan, a similarly sized tube pan or round cake pan can be used but baking times may vary slightly.
Keywords: gingerbread cake, bundt cake, holiday cake, spiced cake, molasses cake, festive dessert, ginger cake with glaze
