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Martha's lemon-ginger bundt cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Martha Stewart's recipe transforms sour flavors into delightful sweetness in a cake.
Ingredients:
  • 625.00 ml plain flour
  • 40.00 ml finely grated lemon rind
  • 82.50 ml finely chopped crystalised ginger
  • 1.20 gm salt
  • 250g unsalted butter, softened
  • 322.50 gm caster sugar
  • 4 large eggs
  • 86.63 gm lemon juice
  • 235.00 gm sour cream
  • Icing sugar, to serve
Instructions:
  • 1. Preheat your oven to 180°C/160°C fan-forced and prepare a 25cm (top) bundt pan by greasing and flouring it. 2. In a medium bowl, combine the flour, lemon rind, ginger, bicarbonate of soda, and salt.
  • With an electric mixer, cream the butter and sugar on medium-high speed for 4 to 5 minutes until it turns light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the lemon juice.
  • Using a mixer on low speed, gradually add the flour mixture in three portions and the sour cream in two portions, starting and ending with the flour mixture. Mix until just combined (avoid over mixing). Spoon the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to level the batter.
  • Bake the cake for 50-55 minutes, until a skewer inserted in the center comes out clean. If it browns too quickly, cover loosely with foil. Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Before serving, dust with icing sugar.

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