Ginger-Glazed Lemon Bundt

Name: Ginger-Glazed Lemon Bundt
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: SUGARED CRANBERRIES:; 3 tablespoons light corn syrup; 1 cup fresh or frozen cranberries, thawed; 1/3 cup sugar; CAKE:; 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 2 tablespoons grated lemon zest; 1 teaspoon lemon extract; 2-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup fat-free vanilla Greek yogurt; GLAZE:; 2/3 cup confectioners' sugar; 2 tablespoons butter, melted; 1 to 3 teaspoons lemon juice; 1/2 teaspoon ground ginger

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 14, 2023

Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen

The best way to prep the pan is to brush it with melted shortening, then sift flour over it. Tap out the excess. The cake will come out without sticking. Want your cranberries to really sparkle? Mix half sanding sugar with regular sugar to use when coating them.

TEST KITCHEN APPROVED

Ginger-Glazed Lemon Bundt

3 Reviews Add your review

Yield:12 servings

Prep:20 min

Cook:1 hour

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Ingredients

sugared cranberries:

3 tablespoons light corn syrup
1 cup fresh or frozen cranberries, thawed
1/3 cup sugar

cake:

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt

glaze:

2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

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Directions

1
For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.

2
Meanwhile, preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.
3
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
4
Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
5
Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.