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Lemon-Ginger Bundt Cake

Martha Stewart
  • 80 minutes
  • Serves 12

INGREDIENTS

6

Eggs, large

3 cups

All-purpose flour

1 tsp

Baking soda

1

Confectioners' sugar

2 1/2 cups

Granulated sugar

1 tsp

Salt

1 cup

Butter, unsalted

1 cup

Sour cream

1/3 cup

Crystallized ginger

2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)