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Lemon and Ginger Cake, Cupcakes and Mini Bundt Cakes


  • ½ cup butter softened
  • ¾ cup white sugar
  • 2 eggs at room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup Rachel's Organic Lemon and Ginger yogurt


  • Preheat the oven to 350°F (170°C).
  • Grease and flour, or line, or spray with cake release spray, either one 8 inch round cake pan or 5 mini bundt pans or a cupcake pan for 12 cupcakes.
  • Cream the butter and sugar together in an electric mixer.
  • Add the eggs, almond flavouring and lemon zest; beat together well.
  • Sift together the flour, baking powder, baking soda, ground ginger and salt. Add to the batter.
  • Fold in the yogurt and beat until smooth.
  • Put the batter into the prepared pan(s).
  • All the cakes should be baked until top(s) springs back when touched lightly and a skewer inserted in the centre comes out clean.
  • The sponge cake takes approximately 25 to 30 minutes, the mini bundts 18 to 20 minutes and the cupcakes 15 to 20 minutes.
  • When the cakes are done, remove them from the oven and allow to cool in the pans for about ten minutes, then remove from the pans and cool completely on a wire rack.
  • When the cakes have cooled completely they can be frosted or glazed.
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