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Lemon bundt cake with ginger and black pepper

Lemon Bundt Cake with Ginger and Black Pepper

Spongy and soaked in lemon syrup. Ginger and pepper add a special touch.

Course Dessert
Cuisine Spain
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 358 kcal
Author Lizet Bowen


  • 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


  1. Preheat the oven to 170 ° C / 350 ° F, grease and flour a bundt cake mold.
  2. In a large bowl, beat eggs with sugar until frothy. Add zest, lemon juice, and oil and beat until everything is incorporated.
  3. 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.
  4. Pour the batter into the pan and bake for 40 to 50 minutes or until a toothpick comes out clean when poking the cake.
  5. Remove from the oven and leave in the pan for 10 minutes before removing and letting cool on a rack.

For the syrup:

  1. 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.
  2. Serve hot or store in the refrigerator for 6 hours and serve cold.
  3. Before serving, if desired, sprinkle with powdered sugar.

Recipe 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.