Name: Ginger-Glazed Lemon Bundt
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: SUGARED CRANBERRIES: -; 3 tablespoons light corn syrup -; 1 cup fresh or frozen cranberries, thawed -; 1/3 cup sugar -; Cake: -; 1 cup butter, softened -; 2 cups sugar -; 4 large eggs, room temperature -; 2 tablespoons grated lemon zest -; 1 teaspoon lemon extract -; 2-1/2 cups all-purpose flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 1 cup fat-free vanilla Greek yogurt -; Glaze: -; 2/3 cup confectioners' sugar -; 2 tablespoons butter, melted -; 1 to 3 teaspoons lemon juice -; 1/2 teaspoon ground ginger -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ginger-Glazed Lemon Bundt

1. SUGARED CRANBERRIES: -

2. 3 tablespoons light corn syrup -

3. 1 cup fresh or frozen cranberries, thawed -

4. 1/3 cup sugar -

5. Cake: -

6. 1 cup butter, softened -

7. 2 cups sugar -

8. 4 large eggs, room temperature -

9. 2 tablespoons grated lemon zest -

10. 1 teaspoon lemon extract -

11. 2-1/2 cups all-purpose flour -

12. 2 teaspoons baking powder -

13. 1/2 teaspoon salt -

14. 1 cup fat-free vanilla Greek yogurt -

15. Glaze: -

16. 2/3 cup confectioners' sugar -

17. 2 tablespoons butter, melted -

18. 1 to 3 teaspoons lemon juice -

19. 1/2 teaspoon ground ginger -

How to cook deliciously - Ginger-Glazed Lemon Bundt

1. Stage

For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.

2. Stage

Meanwhile, preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.

3. Stage

In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.

4. Stage

Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

5. Stage

Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.