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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 358kcal
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


  • 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 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.