• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Chipa by the Dozen
  • Home
  • Recipes
  • About
  • Navigation Menu: Social Icons

Inicio » Lemon Bundt Cake with Ginger and Black Pepper

Lemon Bundt Cake with Ginger and Black Pepper

March 25, 2018 by Lizet 7 Comments

Jump to Recipe Print Recipe

If you like citrus fruits, this bundt cake is just for you! Ginger and pepper gives it a special flavor, it helps highlight the lemon in this cake.

I think I found my favorite cake 😊. This lemon bundt cake is soaked with lemon syrup. Not only that, there is some fresh ginger and fresh ground black pepper in it. I love all those different flavors, but I´ve never had a cake called for black pepper. All together makes a very delicious cake! To counteract the sweetness and acidity of this cake, serve it with a good cup of coffee.

lemon on a wood board

Fresh lemons are best for this recipe. Get the zest first, and then the juice. We´ll be using both for this recipe.

whisk with eggs and sugar

Start by beating the eggs and sugar until frothy. It might take between 3 to 5 minutes.

Lemon bundt cake with ginger and black pepper in a bundt pan

Grease and flour your bundt pan. You don´t want your beautiful cake to come apart after all that work. And look at those little specks of black pepper and lemon 😍

Lemon bundt cake with ginger and black pepper on a rack

While your cake is baking, make the lemon syrup. Once your cake is out of the oven, brush the syrup over your cake. I did this 2 or 3 times until my syrup was done.

close up of Lemon bundt cake with ginger and black pepper

Look at that crumb, so spongy and light. You´re going to love this cake. It takes a little bit more time to make and bake, but it´s so worth it! I tried it both hot and very cold after being in the fridge overnight. I can´t decide which one I liked best. Try it and let me know how you liked it!

Recipe adapted from Cocinando para mis cachorritos.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Lemon bundt cake with ginger and black pepper
Print Recipe
4.92 from 12 votes

Lemon Bundt Cake with Ginger and Black Pepper

Spongy and soaked in lemon syrup. Ginger and pepper add a special touch.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Spain
Servings: 12
Calories: 358kcal
Author: Lizet Bowen

Ingredients

  • 1-1/2 cups sugar (300 grams)
  • 3 eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon grated ginger
  • 1 cup vegetable oil (200 ml)
  • 2 tablespoons lemon juice
  • 2-3/4 cups flour (400 grams)
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1-1/2 teaspoon ground black pepper
  • 1/4 teaspoon of salt
  • 1 cup + 2 teaspoons buttermilk (250 ml)

For syrup:

  • 1/2 cup of water
  • 2 tablespoons of sugar
  • 2 tablespoons of lemon juice

Instructions

  • Preheat the oven to 170 ° C / 350 ° F, grease and flour a bundt cake mold.
  • In a large bowl, beat eggs with sugar until frothy. Add zest, lemon juice, and oil and beat until everything is incorporated.
  • In a small bowl, mix flour, pepper, ginger, salt, baking soda, and baking powder. Add the flour and buttermilk to the egg mixture a little bit at a time. Mix well.
  • Pour the batter into the pan and bake for 40 to 50 minutes or until a toothpick comes out clean when poking the cake.
  • Remove from the oven and leave in the pan for 10 minutes before removing and letting cool on a rack.

For the syrup:

  • While the cake is baking, prepare the syrup by putting all the ingredients in a small saucepan. Cook on low heat for about 15 minutes. While still hot, pour it over the cake.
  • Serve hot or store in the refrigerator for 6 hours and serve cold.
  • Before serving, if desired, sprinkle with powdered sugar.

Notes

This recipe was measured in cups. The measurements in grams are an approximation.
For the buttermilk: In a measuring glass, add 2 tablespoons of unflavored yogurt, 1 tablespoon of lemon juice or vinegar and finish filling with milk. Let stand 5 minutes before using.

Nutrition

Calories: 358kcal
Lemon bundt cake with ginger and black pepper

Lemon bundt cake with ginger and black pepper

More Cakes & Cupcakes

  • Banana Cake with Dulce de Leche Frosting
    Banana Cake with Dulce de Leche Frosting
  • Easy Tangerine Cake
    Easy Tangerine Cake
  • Passion Fruit Tres Leches Cake
    Passion Fruit Tres Leches Cake
  • Delicious Cakes and Cupcakes for Mother's Day
    Delicious Cakes and Cupcakes for Mother's Day

Filed Under: Cakes & Cupcakes Tagged With: cake, dessert, ginger, lemon

Reader Interactions

Comments

  1. Nancy

    July 23, 2022 at 12:05 am

    This cake is so easy to make, so soft and super delicious.

    Reply
  2. Angela

    July 22, 2022 at 6:30 pm

    So pleasantly surprised at this flavor combination. Can't wait to make it again.

    Reply
  3. Amy Roskelley

    July 22, 2022 at 5:50 pm

    Delicious! i love lemon and ginger together.

    Reply
  4. Anonymous

    February 21, 2020 at 8:32 pm

    Dear Lizet...once again thank you for another delicious recipe..I love sweet and sour,very delicious blend.. 3 for 3 with your recipes. This time may I ask with this recipe it states 1 cup oil (200mls).... I thought 1 cup is 240? I added the cup at 240...is it a typo error or should I have used 200? Best regards! Giovanni.

    Reply
    • Lizet

      February 22, 2020 at 2:30 am

      Hi Giovanni. The site I use to calculate from cup to ml actually says 218 ml. But I think for this type of cake, a little bit more would not ruin the cake. How did it turn out?

      Reply
      • Anonymous

        February 23, 2020 at 6:46 pm

        I found it came it out too heavy at 240mls...I tried playing detective for with the buttermilk addition you printed it stated 1 cup + 2 teaspoons at 250 mls ,therefore I deduced that 1 cup = 240mls...with all that aside Lizet...I still enjoyed baking it and will continue to try your amazing recipes. Thank you!!

      • Lizet

        February 23, 2020 at 10:33 pm

        Oh, sorry it didn't turn out great.
        All my recipes are tested with the American cup measurements. When I'm done making them, I go to this site to look for measurement in grams and ml. Maybe I need to add that comment in all my posts. https://www.traditionaloven.com/
        I notice too that some sites have different measurements, and that is very confusing. So I try to use only one site.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • EspañolEspañol

Hello! I am Lizet. Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them! More..

Sign up to receive my latest recipes!

Kitchen Conversions

Download this free Kitchen Conversions PDF.


Thank you!

Thanks for downloading our free Kitchen Conversions PDF!


Popular recipes

first shot of plate with rice and chicken salpicon

Salpicón (Bolivian Style Chicken Salad)

Bolivian peanut soup

Bolivian Peanut Soup

bolivian rice pudding in a glass

Bolivian Rice Pudding

cuñape in a wood bowl

Baked Cuñapé (Bolivian Gluten-Free Bread)

varias salteñas en un bol de madera

Salteñas (Bolivian Baked Empanadas)

See More;

Footer

Recent Posts

  • Salpicón (Bolivian Style Chicken Salad)
  • Bolivian Peanut Soup
  • Asopao de Camarones (Shrimp and Rice Soup)

Copyright © 2023 CHIPA BY THE DOZEN