Lemon Ginger Cake W Lemon Cream Cheese Frosting Recipe

Name: Lemon Ginger Cake W Lemon Cream Cheese Frosting
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 2 cups granulated sugar; Unsalted Butter; 4 large eggs; Fresh Lemon Juice; Lemon, Rind Of; Vanilla Extract; Cake Flour; Ground Ginger; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups buttermilk; 8 ounces cream cheese (softened); Lemons, Rind Of; 3 cups powdered sugar

Indulge in this irresistible Lemon Ginger Buttermilk Cake, a moist and lightly spiced masterpiece topped with a tangy lemon cream cheese frosting. This easy-to-follow recipe creates a celebratory dessert perfect for any occasion. The spices mellow beautifully overnight, making it even better the next day! Get ready to impress your friends and family with this delightful treat.

Prep Time 30 mins

Cook Time 75 mins

Calories 9680.4 kcal

Protein 193g

Rating 3.8 (4 Reviews)

Lemon Ginger Cake W Lemon Cream Cheese Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Ginger Cake W Lemon Cream Cheese Frosting

2 cups granulated sugar
Unsalted Butter
4 large eggs
Fresh Lemon Juice
Lemon, Rind Of
Vanilla Extract
Cake Flour
Ground Ginger
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
8 ounces cream cheese (softened)
Lemons, Rind Of
3 cups powdered sugar

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How to Make Lemon Ginger Cake W Lemon Cream Cheese Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch diameter cake pans with 2-inch-high sides.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
Add 4 large eggs one at a time, beating well after each addition.
Stir in 1/2 cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/2 cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly between the prepared pans.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
**For the frosting:** In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 1/4 cup fresh lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla extract until smooth.
Gradually add 3 cups powdered sugar, beating until light and fluffy.
Once cakes are completely cool, frost one layer with 1 cup of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting, creating decorative swirls.
Sprinkle the top with the remaining 1 teaspoon lemon zest.