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.
Nutrition Information (Approximate per serving)
Sodium
182 g
Sugar
3919g
Fat
1405g
Carbs
442g
