Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting Recipe
    Lost? Site Map

    Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Charishma_Ramchandani's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 1



    Units: US | Metric




    1. 1
      For Cake: Position rack in center of oven and preheat to 350 degrees F.
    2. 2
      Butter two 9-inch diameter cake pans with 2-inch-high sides.
    3. 3
      Line bottom of pans with waxed paper; butter paper.
    4. 4
      Using electric mixer, beat sugar and butter in large bowl until well blended.
    5. 5
      Add eggs 1 at a time, beating well after each addition.
    6. 6
      Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
    7. 7
      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.
    8. 8
      Divide batter equally between prepared pans.
    9. 9
      Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
    10. 10
      Transfer pans to racks.
    11. 11
      Cool 10 minutes.
    12. 12
      Using small sharp knife, cut around sides of pan to loosen cakes.
    13. 13
      Turn out cakes onto racks and cool completely.
    14. 14
      Peel off waxed paper.
    15. 15
      (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.
    16. 16
      Add powdered sugar and beat until frosting is smooth.
    17. 17
      Place 1 cake layer on platter.
    18. 18
      Spread 1 cup frosting over top.
    19. 19
      Place remaining cake layer atop.
    20. 20
      Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
    21. 21
      Sprinkle top of cake with remaining 1 teaspoon lemon peel.
    22. 22
      (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).

    Ratings & Reviews:

    • on July 15, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2005


      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).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting

    Serving Size: 1 (2719 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9680.4
    Calories from Fat 4121
    Total Fat 457.9 g
    Saturated Fat 281.1 g
    Cholesterol 2055.3 mg
    Sodium 4370.5 mg
    Total Carbohydrate 1328.1 g
    Dietary Fiber 8.8 g
    Sugars 979.9 g
    Protein 96.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes