This lemon ginger bundt cake is a lighter, more wholesome take on the traditional holiday dessert. Made with whole wheat flour, Greek yogurt, and a touch of coconut sugar, it’s a cake that feels indulgent while staying true to The Cooking Doc’s healthier roots. The warm ginger and bright lemon flavors are the perfect combination for a festive table, and the cake is moist, tender, and just sweet enough.
The magic happens when you dress it up. Garnish with fresh, seasonal fruits—our fall favorites include grapes, figs, pomegranate arils, and citrus zest—and finish with a dusting of powdered sugar. Not only does it taste incredible, but it also looks stunning, like a centerpiece straight from a holiday dream.
Dr. Blake’s Top Tip: For the best texture, make sure your Greek yogurt and eggs are at room temperature before mixing. And don’t skip the fresh fruit garnish—it adds a pop of natural sweetness and vibrant color that will make this cake shine on your dessert table. This is the kind of dessert you’ll want to bake again and again, for the holidays and beyond!
- Yield: 8 Servings
Ingredients
1/4 cup coconut oil, plus more for pan
1 1/2 cup whole wheat flour, plus more for pan
1/2 cup nonfat plain, Greek yogurt
3 large eggs
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Assorted seasonal fruits, citrus zest and mint sprigs, for garnish, optional
Powdered sugar, for garnish, optional
Instructions
1 Preheat oven to 350°F. Using an 8-inch, 4 cup capacity bundt pan, brush with oil and coat with flour, set aside. Using a large bowl, combine the oil, yogurt, eggs, sugar, vanilla, lemon zest and juice, whisking until combined and frothy.
2 In a separate medium bowl, sift mix the flour, ginger, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients in two batches, folding after each addition until incorporated. Transfer the batter into the prepared pan.
3 Bake for 20 minutes and reduce heat to 325°F. Continue baking until the cake starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 20-25 minutes.
4 Cool cake on a wire rack for 10 minutes. Invert onto rack and cool completely.
5 To serve, place the cake on a plate or pedestal, top with fresh fruits, mint and dust with powdered sugar, if desired.
