Prep 30 mins
Cook 45 mins
This recipe is posted in response to a request.Whenever you serve this lightly spiced, moist buttermilk layer cake you'll turn dessert into a celebration. The spices in the cake mellow as it stands, so it's even better the day after baking.
- 2 cups sugar
- 3⁄4 cup unsalted butter, room-temperature (1 ; 1/2 sticks)
- 4 large eggs
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon, rind of, grated
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1 tablespoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups buttermilk
- 11 ounces cream cheese, room-temperature
- 1 cup unsalted butter, room-temperature (2 sticks)
- 3 tablespoons fresh lemon juice
- 3 teaspoons lemons, rind of, grated
- 1 1⁄4 teaspoons vanilla extract
- 4 3⁄4 cups powdered sugar, sifted
- For Cake: Position rack in center of oven and preheat to 350 degrees F.
- Butter two 9-inch diameter cake pans with 2-inch-high sides.
- Line bottom of pans with waxed paper; butter paper.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Add eggs 1 at a time, beating well after each addition.
- Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
- Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
- Divide batter equally between prepared pans.
- Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
- Transfer pans to racks.
- Cool 10 minutes.
- Using small sharp knife, cut around sides of pan to loosen cakes.
- Turn out cakes onto racks and cool completely.
- Peel off waxed paper.
- (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
- Add powdered sugar and beat until frosting is smooth.
- Place 1 cake layer on platter.
- Spread 1 cup frosting over top.
- Place remaining cake layer atop.
- Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
- Sprinkle top of cake with remaining 1 teaspoon lemon peel.
- (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).
wasn't as gingery as I was hoping, but it was delicious. guessed on the cinnamon, but even I haven't a clue how much I added.
I made mini cupcakes: filled the cups halfway, baked for 15 minutes. if you do this, make less icing.
I used all purpose flour- 3 cups minus 6 tablespoons.
thanks for sharing!
A1. An absolute winner with everyone. Made a VERY big cake for our family, so next time will make 1/2 the quantities. Also, I LOVE lemon rind so I doubled the amount of that, and then threw in a bit more for good measure!! :-) Would like to know how much cinnamon to add, as that got missed in the cake as it is not in the ingredient listing. Stayed beautifully moist for the 5 days it took us to eat it, and it was stored uncovered in the fridge. Made it using Spelt flour no problems. We ate it as a desert(with fruit and icecream) and as a 'cup of tea' cake. Yummo and thanks.
This is one of my very favorite cake recipes and the one I make for nearly everyone's birthday. It originally appeared in Bon Appetite several years ago and I've been using it since. Wonderful with raspberries or strawberries served on the side (or decorating the top).