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.
Fresh lemons are best for this recipe. Get the zest first, and then the juice. We´ll be using both for this recipe.
Start by beating the eggs and sugar until frothy. It might take between 3 to 5 minutes.
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 😍
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.
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.
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Lemon Bundt Cake with Ginger and Black Pepper
- 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)
- 1/2 cup of water
- 2 tablespoons of sugar
- 2 tablespoons of lemon juice
- 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.
This cake is so easy to make, so soft and super delicious.
So pleasantly surprised at this flavor combination. Can't wait to make it again.
Delicious! i love lemon and ginger together.
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.
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?
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!!
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.