Lemon-ginger bundt cake from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More by Martha Stewart Living Magazine

  • sour cream
  • candied ginger
  • lemons
  • granulated sugar
  • eggs
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on March 02, 2014

    Lovely light cake to serve with a cup of tea (I brought this one to work). I added extra ginger however this could have been better with even more ginger and lemon as the flavours were not very pronounced. Quite a fluffy cake. Note - I couldn't fit all the batter in my cake tin.

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