Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting

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READY IN: 1hr 15mins
SERVES: 1
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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