Who am I to question Nick Malgieri? He is only one of the best cake bakers in the world. Well, in my humble opinion, he has this incredible recipe (in his book, Perfect Cakes) but I think half the glaze is enough. Look at the picture. Is that not enough? By the way, that’s what it looks like in the book too. Also, I used more lemon juice so here’s my slightly altered version that I think is pure heaven. I didn’t touch the cake one bit though. Like I said, one of the best cake bakers in the world, and amongst the many recipes I’ve tried, this is one of his best!

Fresh Lemon Bundt with Lemon Glaze 2

Fresh Ginger Bundt Cake with Lemon Glaze
~adapted from Nick Malgieri

  • 2 1/2 cups bleached all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 pound unsalted butter, softened
  • 4 large eggs
  • 3 large egg yolks
  • 1/2 cup milk
  • 1/3 cup grated fresh ginger (on 1/4 inch oval holes)
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract

Lemon Glaze

  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons fresh lemon juice


1. Set rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12 inch bundt pan.

2. Place the flour, sugar, baking powder, and salt in the bowl of a heavy duty mixer fitted with the paddle attachment and add the butter. Beat on the lowest speed for 2 minutes, or until well combined.

3. Meanwhile, combine all the remaining ingredients in a mixing bowl.

4. Increase teh mixer speed to medium and add one-third of the liquid ingredients. Mix for 2 minutes, then stop the mixer and scrape down the bowl and beater. Add another third of the liquid, beat for 2 minutes, scrape again. Add remaining liquid, beat, scrape.

5. Use a rubber spatula to make sure the bottom is stirred in. Scrape into prepared bundt pan. Smooth top.

6. Bake for 1 hour or until toothpick comes out clean. (Make sure to insert toothpick halfway between the side of the pan and the center.

7. Cool in pan for 10 minutes, then invert onto cooling rack to finish cooling.

8. For glaze, stir together confectioner’s sugar and lemon juice in a small pot. Heat over very low heat, just until smooth. Drizzle over the cake.

Fresh Ginger Bundt with Lemon Glaze 4

posted by jessica at 03:14 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.