Lemon Ginger Bundt Cake

I had some Crystallized Ginger left and a lemon cake mix so made this cake from our cookbook for this week Betty Crocker Super Moist Cakes. The cake turned out great and set me remembering when cake mixes first came out on the market. Our Home Ec Teacher, Mrs Nestande set us to figure out the cost of a cake mix compared to a cake made from scratch.; The cake mix came out cheaper. She was a great teacher and we learned so much more from her than cooking. How to do a budget, clean a house, also took sewing for at least half of the year. My senior year in high school she helped me make a lined tailored suit. Even the boys took some Home Ec classes. Unheard of in the fifties.  If you can, buy the Crystallized Ginger in the produce section of your store. Cheaper than the small bottles.
1 box lemon cake mix
¾ cup water
½ cup vegetable oil
1/2 cup sour cream
1 teaspoon ground ginger
3 eggs
½ cup finely chopped crystallized ginger (about 2 ½ ounces)
1 cup powdered sugar
½ teaspoon grated fresh lemon peel
4 teaspoons fresh lemon juice
  1. Heat oven to 350°. Generously spray 12 cup gluted tube cakie pan with baking spray with flour.
  2. In medium bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
  3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely about one hour.
  4. In small bowl stir frosting ingredients until well blended. Spoon over cake. Store loosely covered at room temperature.


  1. The amount of sour cream is not noted in the list of ingredients. Oops!

  2. Thanks for catching the oops. It is 1/2 cup sour cream. I'll fix the post to read correctly. Thanks again


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