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Ginger lemon Bundt Cake with lemon icing

I’m here…!
It’s been a long time since I prepared a bundt cake for this #BundtBakers challenge and I’ve been too busy putting in order the routine until it fits more or less with everything I have to do. Getting organized is not easy at least for me, how do you manage it? Sometimes I waste too much time on the things I like, which is not entirely wasting it because I relax and enjoy, which I think is not bad, but in its right measure, other times I confess that I am a procrastinator, hehe! I delay the most important things because I’m afraid to get on with it. I know I have to do it but…. And then, maybe I’m not the neatest person in the world. That also takes time. So, it’s been a long time since I baked for this challenge but with this green tea bundt cake with ginger and lemon with lemon and yogurt frosting I’ve made up for it. Would you like to see it with me? Then get ready because it is a delight.

The thing is that our friends from Cafés Novell sent me some coffees so that I could try them and make a raffle, which I did, but at the same time they gave me some tea bags that couldn’t be more delicious. The green tea with ginger and lemon really caught my attention because I liked all the ingredients. I also love their zero waste policy. All their capsules and packages are 100% compostable, so their commitment to the environment is 100%.

Did you know that they also have coffee beans? The truth is that it is becoming difficult to find good coffee beans in stores. It is always ground. And nothing tastes better than a good, freshly ground coffee. What a pleasure, isn’t it? Real coffee growers know this. I, as I am not one, only pay attention to the smell, which is spectacular.


  • From the cake:
  • 3 pyramid-shaped bags of Green Tea with Ginger and Lemon from Novell Coffees.
  • 375 gr. milk* 375 gr. milk
  • 175 gr. of butter cut in cubes**
  • 325 gr. all-purpose flour
  • 1 tablespoon of chemical yeast (baking powder)
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon salt
  • 300 gr. white sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons vanilla extract

*You can use any vegetable drink if you want to make the vegan or dairy-free option.
**You can use margarine for the vegan option.

  • For the glaze:
  • 210 g powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tablespoons yogurt
  • Preparation

For the sponge cake:

In a saucepan, heat the milk. When it comes to the first boil, remove from the heat, add the tea bags, cover and let stand for 10 minutes. Add the butter and let it melt as much as possible (it does not need to be completely melted but soft and mostly melted).
Heat the oven to 180ºC, heat up and down, without fan.
In a large bowl, mix the flour, baking powder, baking soda and salt. Set aside.
In another bowl, put the sugar, lemon and vanilla. Gradually add the milk and butter while beating at medium-low speed. 
Gradually add the flour mixture and mix well until a homogeneous mixture is obtained.
Take a bundt cake pan (8 cups) and grease it with non-stick spray and a little flour.
Fill the mold with the cake mixture and tap it to eliminate air bubbles. (I had a big one and it made a hole a bit ugly).
Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack for about 10 minutes.
Unmold and return to the mold until it is completely empty.
While it cools, we make the glaze.

For the glaze:

In a bowl, put the sugar and lemon juice and mix. 
Now add the yogurt little by little until you get the consistency you want. If you see that it has become too liquid, I recommend you to take a yogurt and sweeten it with the sugar and the lemon until it has the consistency you want.
Place the cake on a cake stand and decorate with the glaze on top.

What did you think? Simple, isn’t it? The thing is, I didn’t expect an eggless cake to taste so good. I knew it was going to be good because with lemon and ginger, there is nothing that disappoints me, but I would never have imagined it would be like this.

See you soon!

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