Ginger Cake Iced in Lemon
- Reviews 4
Ready In: 1 hr 15 mins
Serves: 12-16
Ingredients
- 3 cups baking flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2-2 teaspoons ground ginger, fresh
- 1⁄2 teaspoon ground nutmeg, fresh
- 3⁄4 teaspoon ground cinnamon, fresh
- 3⁄4 cup butter, soft
- 1 3⁄4 cups dark brown sugar
- 4 jumbo eggs
- 1 1⁄2 cups buttermilk
- 1⁄2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon rind
Directions
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch tube or bundt pan and set aside until needed.
- In a medium bowl add flour, baking poser, baking soda, ginger, nutmeg and cinnamon. Mix to blend and set aside.
- In a large bowl beat the butter and brown sugar until well mixed.
- Next add the eggs one at a time, mixing well.
- Alternate flour and buttermilk, beating on low until just mixed.
- Pour the batter into the prepared pan and bake for 50 - 60 minutes in a 350 degree oven. Check at 50 minutes.
- Cool on a rack for 10 minutes, remove from pan and cool completely.
- Mix the powdered sugar, lemon rind and lemon juice together and drizzle over cake.
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