Published: by Absolutely Recipes, in the recipes category.

Ginger Glazed Lemon Bundt Cake Recipe.

Ingredients:

Sugared Cranberries:


3 TBSPs light corn syrup
.
1 cup fresh or frozen, thawed cranberries.
1/3 cup sugar
.
Cake:


1 cup butter, softened.
2 cups sugar
.
4 large eggs, room temperature
.
2 TBSPs grated lemon zest
.
1 TSP lemon extract
.
2-1/2 cups all-purpose flour.
2 TSPs baking powder
.
1/2 TSP salt
.
1 cup fat-free vanilla Greek yogurt.
Glaze:


2/3 cup confectioners' sugar.
2 TBSPs butter, melted
.
1 to 3 TSPs lemon juice
.
1/2 TSP ground ginger.

Recipe Instructions:

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.
Preheat oven to 325 degrees. Grease and flour a 10" 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.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

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