4 Reviews

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!

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emilynye July 15, 2010

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.

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JAD40 May 19, 2007

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).

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R Belz February 01, 2005

Great, great recipe. Thank you! Margie

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Margie Brock August 29, 2004
Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting