Gingerbread Bundt Cake with Lemon Cream Filling – Recipe and Video

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!

gingerbread bundt cake lemon filling from

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  • 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
mixing gingerbread cake batter


How do I prepare a Bundt cake pan for baking?

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.

What is the best method to add the Bundt cake filling?

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.filling gingerbread bundt pan

How should I store the Bundt cake?

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.

gingerbread bundt cake lemon filling from

Gingerbread Bundt Cake with Lemon Cream Filling

This Gingerbread Bundt Cake with Lemon Filling will remind you of an old-fashioned holiday cake – moist and perfectly ginger-spiced.
5 from 18 votes
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12


Gingerbread Bundt Cake

  • 300 grams All Purpose Flour 2 ½ cups
  • 1 Tbsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Salt
  • ¼ tsp Baking Soda
  • 1 tsp Baking Powder
  • 170 Grams Unsalted Butter (6 Ounces / 12 Tbsp)
  • 320 Grams Dark Brown Sugar 1 ½ Cups
  • 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
  • 66 Grams Granulated Sugar ⅓ Cup
  • 1 Tbsp Lemon Juice (from 1 large lemon)
  • 1 Tbsp Lemon Zest (from 1 large lemon)


  • Preheat oven to 350° F

Lemon Cream Filling

  • Place softened cream cheese in a bowl and mix for 1 – 2 minutes.
  • Add granulated sugar, lemon juice and lemon zest to the cream cheese bowl and mix until well combined. Add one egg to the bowl and mix for 1 – 2 minutes.
  • Set bowl aside or place cream filling in a piping bag.

Gingerbread Bundt Cake

  • Prepare a 10 – 12 cup 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.
  • 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.
  • Add the eggs one at a time, mixing between each addition.
  • Add the molasses and stir until well combined.
  • Stir in the flour mixture in three additions alternating with the water (starting and ending with the flour).
  • Pour one-half of the batter into the prepared pan. Using a spatula or spoon, create a well around the center of the batter. Pipe or spoon the lemon cream cheese filling into the well.
  • Pour the remaining half of the batter over the filling and smooth the top of the batter with a rubber spatula.
  • Place pan in preheated oven. Bake for 55 – 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove the pan from the 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.


Keyword christmas cakes, gingerbread bundt cake with lemon filling, gingerbread tube cake, holiday cakes
Tried this recipe?Let us know how it was!


  1. Mary Sully


    5 stars
    Yep! You were right – my house smelled awesome and the family gobbled this up.

  2. Chuck M


    5 stars
    Just super yummy! I love anything gingerbread and this was no exception. I wouldn’t have thought to have a lemon filling but it worked great with the ginger.

  3. Beth


    5 stars
    Holy cow, that looks so good! I love that lemon filling in the middle. Yummo!

  4. Cinny


    5 stars
    Mmm, that does look so delicious. Lemon filling sounds absolutely heavenly too.

  5. Rose Ann Sales


    5 stars
    Oh my! My kids would love this for sure! It looks absolutely delicious and tasty!

  6. Alita Pacio


    5 stars
    Oh, this is perfect for the Holidays. It’s time to show off my new recipes and surely this is a people pleaser.

  7. Ntensibe Edgar


    5 stars
    Uuuhhhmmmm..I like the sound of gingerbread for cake, to start with! I should make myself one of these, this Christmas.

  8. Fransic verso


    5 stars
    Wow, it looks so yummy and I got to say, never tried something like this before. I never cooked gingerbread before

  9. Clarice


    5 stars
    Wow! This looks delicious. I agree with you the holiday season is not complete without the aroma of gingerbread. Thank you for sharing the recipe. Would love to try this.

  10. Caroline


    5 stars
    This looks delicious and the fact that it has lemon adds to the great flavor

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