This Gingerbread Bundt Cake with Lemon Filling will remind you of an old-fashioned holiday cake - moist and perfectly ginger-spiced. Not much says the holidays as much as the aroma of gingerbread baking! So put on some holiday music, whip up this Gingerbread Bundt cake, savor the aromas, then enjoy serving this festive and nostalgic dessert.
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Ingredients
- Cream cheese: use a full-fat cream cheese and allow it to come to room temperature prior to making the filling.
- Lemon juice and lemon zest: zest and juice one large lemon to flavor the filling.
- Eggs: use large, room-temperature eggs
- Molasses: use regular molasses and not blackstrap molasses (blackstrap molasses is too powerful a flavor for this cake)
- Unsalted butter: bring the butter to room temperature before mixing the cake batter.
- Other ingredients: all-purpose flour, granulated sugar, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder
FAQs
This gingerbread Bundt cake is simple to prepare, so not much can go wrong except when you unmold it. Spend a little extra time preparing your pan to lessen the chances of the cake not releasing properly. Generously spray the pan with baking spray making sure to get the spray into any little crevices.
I recommend adding one-half of the cake batter to the Bundt pan and smooth with a spatula. Next, using a spatula or spoon, create a tunnel around the center of the batter. Then pipe or spoon the lemon filling into the well. Try to avoid the cream touching the pan sides. Finally, pour the remaining batter over the filling and smooth.
Store the gingerbread Bundt cake in an airtight container or wrap in plastic wrap and store at room temperature for up to two days. You may also freeze the cake for up to three months.
More Bundt cakes
📋 Recipe
Gingerbread Bundt Cake with Lemon Cream Filling
Equipment
- 1 Bundt Cake Pan 10 cup
- Bowls, measuring cups and spoons
- 1 Stand Mixer or hand mixer
Ingredients
Gingerbread Bundt Cake
- 2 ½ Cups All Purpose Flour
- 1 Tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ Cup Unsalted Butter
- 1 ½ Cups Dark Brown Sugar
- 2 Large Eggs Room Temperature
- ½ Cup Molasses
- 1 Cup Water
Lemon Cream Cheese Filling
- 8 Ounces Cream Cheese, full fat Room Temperature
- 1 Large Egg Room Temperature
- ⅓ Cup Granulated Sugar
- 1 Tablespoon Lemon Juice (from 1 large lemon)
- 1 Tablespoon Lemon Zest (from 1 large lemon)
Instructions
- Preheat oven to 350℉ (180℃)
Lemon Cream Cheese Filling
- Place softened cream cheese in the bowl of a hand or stand mixer fitted with the paddle attachment. Mix on medium speed until no lumps remain (1 - 2 minutes).8 Ounces Cream Cheese, full fat
- Add granulated sugar, lemon juice and lemon zest to the mixing bowl. Mix until well combined.⅓ Cup Granulated Sugar, 1 Tablespoon Lemon Juice, 1 Tablespoon Lemon Zest
- Add one egg to mixing bowl. Mix until combined (1 - 2 minutes).1 Large Egg
- Set bowl aside or place cream filling in a piping bag.
Gingerbread Bundt Cake
- Prepare Bundt cake pan by spraying with non-stick baking spray.
- In a large bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder. Set bowl aside.2 ½ Cups All Purpose Flour, 1 Tablespoon Ground Ginger, 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Nutmeg, 1 teaspoon Salt, ¼ teaspoon Baking Soda, 1 teaspoon Baking Powder
- In a separate large bowl, beat the brown sugar and butter together until light and fluffy (1 - 3 minutes). A stand or hand mixer may be used.¾ Cup Unsalted Butter, 1 ½ Cups Dark Brown Sugar
- Add the eggs one at a time, mixing between each addition.2 Large Eggs
- Add molasses and mix until well combined.½ Cup Molasses
- Add flour mixture to the mixing bowl in three additions, alternating with the water (starting and ending with the flour).1 Cup Water
- Pour one-half of the cake batter into Bundt pan. Using a spatula or spoon, create a well through center of the batter. Pipe or spoon lemon cream cheese filling into the well.
- Pour remaining half of cake batter over the filling. Smooth top of the batter with a rubber spatula.
- Bake for 55 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove pan from oven and place on a cooking rack for 15 minutes. After 15 minutes invert the pan onto the cooling rack and allow to cool completely (approximately 1 hour).
Jackie at The Wildflower Wifey says
I love the addition of lemon to this gingerbread Bundt cake! It adds the perfect element of surprise and yumminess.
Ben says
I'd never had gingerbread with lemon until I made this cake. It was a very pleasant surprise! I love the combo.