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gingerbread bundt cake lemon filling from dessertswithstephanie.com

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 15 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 439 kcal

Equipment

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
  • Cup Granulated Sugar
  • 1 tablespoon Lemon Juice (from 1 large lemon)
  • 1 tablespoon Lemon Zest (from 1 large lemon)

Instructions
 

  • Preheat oven to 350° F

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).
  • Add granulated sugar, lemon juice and lemon zest to the mixing bowl. Mix until well combined.
  • Add one egg to mixing bowl. Mix until combined (1 - 2 minutes).
  • 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.
  • 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 molasses and mix until well combined.
  • Add flour mixture to the mixing bowl in three additions, alternating with the water (starting and ending with the flour).
  • 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.
  • 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 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).

Video

Nutrition

Calories: 439kcalCarbohydrates: 65gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 65mgSodium: 334mgPotassium: 313mgFiber: 1gSugar: 44gVitamin A: 632IUVitamin C: 1mgCalcium: 103mgIron: 2mg
Keyword christmas cakes, gingerbread bundt cake with lemon filling, gingerbread tube cake, holiday cakes
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