{"id":269763,"date":"2025-06-03T03:25:59","date_gmt":"2025-06-03T03:25:59","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/gingerbread-and-lemon-in-a-bundt-cake\/"},"modified":"2025-06-03T03:25:59","modified_gmt":"2025-06-03T03:25:59","slug":"gingerbread-and-lemon-in-a-bundt-cake","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=269763","title":{"rendered":"Gingerbread and Lemon in a Bundt Cake"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Many, many, many years ago there was a Pillsbury Bake Off winner who won with a cake called Tunnel of Fudge Bundt Cake. When you sliced the cake the center contained a fudgy filling. For a while it was all the rage.<\/p>\n

This Gingerbread Bundt Cake is similar because there is a filling that starts with cream cheese and gets flavored with lemon zest and juice. It’s a new-to-me recipe from a blog called Desserts with Stephanie. The gingerbread part is exactly what I like. It’s fully flavored, moist and delicious. I did replace the cup or water with a cup of stout, so with water it might be a more subtle flavor. The filling part didn’t work out so well. It was too thin and so it didn’t stay in the middle but also slid down the side in a few places and made it difficult to get out of the pan. If I make it again I’ll be sure to leave out the lemon juice and substitute 1\/4 teaspoon lemon extract, plus add a couple of tablespoons of flour to help thicken it up. Otherwise it’s lovely.\u00a0<\/p>\n

Lemon and Gingerbread are a great combination! You don’t need to glaze this cake or ice it. If you like you can sift a bit of powdered sugar over the top just before serving. I’m going to include a recipe, but it has the changes I think will help. To make it exactly like Stephanie’s, go HERE<\/a>.<\/p>\n

<\/a><\/div>\n

Gingerbread and Lemon Bundt Cake<\/b>
serves 10-12<\/i><\/p>\n