After repeatedly ripping bundt cakes during unmolding, I finally gave in and bought a heavy, nonstick cast-aluminum pan. I’ve made six cakes since then, and all of them have effortlessly slid out of the pan, perfectly browned. It’s a case of my mom and aunt’s culinary advice (“right tool, right job”) hitting home.
I’ll take bundt cakes and coffee cakes over cupcakes any day. I find them homey, unfussy, and satisfying, especially if they’re topped with streusel or a crackly glaze.
For recipes, I usually go to The Simple Art of Perfect Baking, The Cake Book, Great Coffee Cakes, Sticky Buns, Muffins & More, or Baking From my Home to Yours. There are, however, plenty of other great classic and new titles you could use. I’ll usually take a notebook to the library or bookstore and jot down any recipes that really stand out. It’s a good practice- it’s how I found the fabulous Sweet Potato Bundt in the Sweet Melissa Baking Book.
This bundt has a fabulous, puckery lemon glaze that i’ll definitely reuse in the near future. Make sure to use fresh powdered ginger- mine was a little old, so I wasn’t surprised when the cake’s flavor wasn’t especially strong. If I made it again, i’d increase all of the ginger quantities.
Lemon-soaked Ginger Pound Cake
adapted from Tish Boyle’s The Cake Book
Makes one 10-inch bundt cake
For the cake:
2.5 cups all purpose flour
1/2 cup cake flour
2.5 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 tbsp grated peeled fresh ginger
1/2 cup finely chopped crystallized ginger
2 tsp finely grated lemon zest
1 tsp vanilla extract
1 cup sour cream
For the lemon syrup:
1/3 cup freshly squeezed lemon juice
2/3 cup granulated sugar
1. Preheat the oven to 350F. Grease and flour a 10-inch bundt pan, or spray with cooking spray.
2. Sift together the flours, ground ginger, baking powder, baking soda, and salt into a large bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides as necessary. Beat in the grated ginger, lemon zest, crystallized ginger, and vanilla. With the mixer on low, add the dry ingredients in 3 additions, alternating with the sour cream in two additions. Scrape the batter into the prepared pan and smooth with a spatula.
4. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean. Cool the cake for 10 minutes, then invert it onto another cooling rack. Place the rack over a baking sheet or a sheet of foil.
5. While the cake is baking, make the syrup. Combine the lemon juice and sugar in a small saucepan and cook over medium heat until the sugar dissolves. Remove the pan from the heat. Use a pastry brush to dab the syrup all over the surface of the warm cake, allowing it to soak into the cake. Dab any syrup that has dripped onto the baking sheet onto the cake. Let cake cool completely.
6. Dust with confectioners’ sugar before serving, if desired.