• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • Recipe Index
  • Portfolio

Mini Gingerbread Bundt Cakes + Lemon Glaze

December 22, 2020 by Salma Leave a Comment

Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter

These gingerbread bundt cakes are just delightful with their intoxicating aroma of ginger, cinnamon and cloves, that you won’t want to reserve them only for the holiday season. They boast a moist, soft crumb and are perfect paired with the gentle tang of drizzled lemon glaze.

I adapted these mini gingerbread bundt cakes from one of my favourite sweet food photographers, Linda Lomelino and first posted this recipe back in December 2016. I recently had the pleasure of baking the recipe again and updated this post with a few minor tweaks to the recipe and a new set of images. If you are curious about the original images, scroll to the end of the post to give you a bit of insight into my photography journey, I think you’ll be surprised what can be achieved with a little time, practice and patience. Happy holidays and happy baking!

Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter

Baking Notes
Bundt cakes are stunning with their intricate designs, but they can sometimes be a little difficult to extract from the pan.

My bundt cake tips include: (1) Use a good quality pan, (2) Reserve greasing the pan until just before pouring the batter in it, (3) Grease the pan very generously in every crevice with a cooking spray or oil, (4) Sift a little flour over the oiled pan, then tap off the excess, (5) Be mindful of how long the cakes rest in the pan before turning out – if left for too long or not long enough, they can stick, with 10-15 minutes usually being ideal and (6) If cakes are stuck to the pan, placing the entire pan (open side up) in a tray of boiling water for 1-2 minutes expands the metal pan, allowing easier release of the cake.

Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Print

Mini Gingerbread Bundt Cakes + Lemon Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Salma

Ingredients

Scale

Mini Gingerbread Bundt Cakes

  • 85g butter
  • 60ml pure cream
  • 100ml whole milk
  • 1 large egg, at room temperature
  • 70g light brown sugar
  • 60ml golden syrup
  • 2cm piece fresh ginger, peeled, grated finely
  • 185g plain flour, sifted
  • 1 tsp baking soda, sifted
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • Pinch of fine sea salt

Lemon Glaze

  • 160g icing sugar, sifted
  • 40ml lemon juice (juice of 1 lemon)

Instructions

Mini Gingerbread Bundt Cakes

  1. Preheat oven to 180°C (160°C fan-forced) and heavily grease (refer to baking notes) a 6-hole mini bundt pan with oil or melted butter, ensuring all the edges of the pan are well greased, then dust with sifted flour. Invert pan over the sink and tap gently to remove excess flour.
  2. Melt butter in a small saucepan, add milk and cream and stir over low heat until smooth. Do not allow to boil. Set aside.
  3. Place egg and sugar in free-standing mixer with paddle attachment and beat on medium speed until pale (approximately 3-5 mins).
  4. Add golden syrup to egg and sugar, then grated ginger, and continue to mix until smooth.
  5. Sift flour, baking soda, spices and salt together in a large bowl.
  6. Add 1/3 of the flour mixture to egg and sugar mixture, and mix on low speed until smooth, then add 1/3 of the butter mixture. Continue to alternate between adding the dry and wet ingredients into the batter and mix on low speed until smooth. Scrape the bowl with a spatula between each addition and take care not to overbeat.
  7. Divide batter evenly between holes in bundt pan, and bake in pre-heated oven for approximately 20-22 minutes, or until a cake tester comes out clean.
  8. Remove cakes from oven and allow to cool for 7-10 minutes before transferring to a wire rack. If you find it difficult to extract the cakes from the pan, refer to baking notes.

Lemon Glaze

  1. Add the lemon juice teaspoon by teaspoon to the sifted icing sugar and continue mixing until the glaze has a pouring consistency. It should be fluid but still quite thick. If glaze is too thin or thick, add a bit more sifted icing sugar or lemon juice respectively. Drizzle over cakes to serve.

Enjoy!

Notes

Makes six 10cm (4”) mini bundt cakes
My bundt cake tips include: (1) Use a good quality pan, (2) Reserve greasing the pan until just before pouring the batter in it, (3) Grease the pan very generously in every crevice with a cooking spray or oil, (4) Sift a little flour over the oiled pan, then tap off the excess, (5) Be mindful of how long the cakes rest in the pan before turning out – if left for too long or not long enough, they can stick, with 10-15 minutes usually being ideal and (6) If cakes are stuck to the pan, placing the entire pan (open side up) in a tray of boiling water for 1-2 minutes expands the metal pan, allowing easier release of the cake.

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

You may also like:
Chocolate Peppermint Mini Bundt Cakes
Gingerbread Cake with Salted Caramel
Gingerbread Cake with Lime Curd and White Chocolate Frosting

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Bundt, Ginger, Gingerbread, Lemon, Spice

Previous Post: « Mango & Macadamia Mini Ice Cream Cakes
Next Post: Persian Love Pavlova »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

A friend recently reminded me of these buns, and I A friend recently reminded me of these buns, and I’ve had a craving ever since. Because how can you go wrong with sour cherry and dark chocolate?

If you, too, now have the same craving, the recipe is linked in my profile 🤎
Same cake. Different sizes. Which Earl Grey Laven Same cake. Different sizes.

Which Earl Grey Lavender Cake would you pick - 6” layers for 12 or the teeny tiny 4” version for 2?

Recipe linked in profile 🤎
This is not a celebration cake. It’s a cake of p This is not a celebration cake. It’s a cake of pure comfort.

After a recent baking lull, I put it to you, our Instagram baking community to vote on the flavours you wanted to see in my next recipe.

The results? Rhubarb, almond and cardamom were clear winners, and after sourcing the loveliest bunch of rhubarb at the farmers market, this recipe was born.

May this simple buttery cake warm your kitchen and your heart 🩷

Recipe linked in profile
Chai poached pears - the easiest and most comforti Chai poached pears - the easiest and most comforting dessert you’ll make this autumn. Salted caramel optional, but totally worth it 🤎 

Recipe linked in profile
My fine art photography print series has arrived! My fine art photography print series has arrived!

The perfect gift for the baker in your life, or treat yourself with a stylish addition to your kitchen, bedroom or home office.

This limited edition debut collection symbolises the joy of human connection through food, honouring the notion of blending nature with cake in a vibrant harmony.

Only 25 prints available worldwide | Shop the link in my profile if you’d love to make one yours

#fineartphotographyprints #photographyprints #giftsforthehome #giftsforbakers
🌟 A LOVELY GIVEAWAY 🌟 I’m launching a co 🌟 A LOVELY GIVEAWAY 🌟 

I’m launching a collection of fine art photography prints next week. And to thank you for your support, I’d love to give one away.

These prints are an elegant celebration of the joy of human connection through food, honouring the beauty and stillness of blending nature with cake in a vibrant harmony.

To enter:
1. Like this post 💫
2. Comment below with your favourite image: 1, 2, or 3.
3. Sign up to my mailing list via the link in my profile.

Ensure you’ve completed all 3 steps for a valid entry.

The winner will receive one unframed A3 fine art print, professionally printed in Australia on luxurious gallery-quality paper using archival inks.

Entries close: 11:59pm AEST, April 15
Winner will be notified via email on April 16

Thank you for being part of this launch – I’m so thrilled to share this new creative chapter with you.

Find the full Terms & Conditions in the comments below.
First look at something special I’ve been workin First look at something special I’ve been working on.. a fine art photography print collection!

I know so many of you have loved baking my recipes over the years, and would love the opportunity to add a touch of cake sophistication to your kitchen or home.

So I’m excited to launch a series of art prints next week showcasing your favourite cake images.

Priority access will be given to mailing list subscribers, so if you would love to secure your print before they launch to the general public, please take a moment to join my mailing list.

Find the link in my profile 😊
Sharing one last fig recipe before this glorious s Sharing one last fig recipe before this glorious season comes to a close.

I originally created this recipe for my former baking blog six years ago, albeit in miniature form. This season I’ve reimagined it in a classic rectangular design, but rest assured, the same enticing spiced pomegranate syrup is still there in all its glory.

If you’ve been on the hunt for a celebratory dessert that heroes juicy fresh figs, I hope your search ends here!

Recipe linked in profile
A month of meringue kisses! 🤍 It would appear A month of meringue kisses! 🤍 

It would appear that cardamom + rosewater meringues were the theme of last month, culminating in one last round of this Elegant Mess to celebrate a joyful Eid. 

I would love to know your favourite 😊

1. Pink Passionfruit Curd Cake
2. Fig & Blackberry Pavlova
3. Elegant Mess

And find all the recipes linked in my profile 😊
Follow @thepolkadotter on Instagram

Latest Blog Posts

Blood Orange + Earl Grey Bundt Cake | The Polka Dotter
Sour Cherry & Chocolate Heart Crust Buns
Roasted Plum Swirl Ice Cream | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Rosewater Panna Cotta + Fresh Figs | The Polka Dotter
Chocolate Macadamia Black Sesame Cake | The Polka Dotter
strawberry-macadamia-mango-ice-cream-terrine
gingerbread-cookies-with-lemon-icing

Copyright © 2025 · Foodie Pro & The Genesis Framework