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Lemon Ginger Cake with Lemon-Cream Cheese Frosting Recipe

Lemon Ginger Cake with Lemon-Cream Cheese Frosting Recipe

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Lemon Ginger Cake with Lemon-Cream Cheese Frosting

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Ingredients

Count

Nutrition

1649

Calories

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Ingredients:

Serving

2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 large eggs
3 tbsp fresh lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
3 cups cake flour
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
11 oz cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 tbsp fresh lemon juice
3 tsp grated lemon peel
1 1/4 tsp vanilla extract
4 3/4 cups powdered sugar , sifted

Directions:

For Cake: Position rack in center of oven and preheat to 350 °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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1649.35 Kcal (6905 kJ)
Calories from fat	735.9 Kcal
		% Daily Value*
Total Fat	81.77g	126%
Cholesterol	128.82mg	43%
Sodium	1714.76mg	71%
Potassium	3112.82mg	66%
Total Carbs	213.39g	71%
Sugars	125.75g	503%
Dietary Fiber	0.89g	4%
Protein	19.78g	40%
Vitamin C	3.9mg	6%
Vitamin A	0.2mg	5%
Iron	2.8mg	16%
Calcium	183.8mg	18%

Amount Per 100 g
Calories	415.76 Kcal (1741 kJ)
Calories from fat	185.5 Kcal
		% Daily Value*
Total Fat	20.61g	126%
Cholesterol	32.47mg	43%
Sodium	432.25mg	71%
Potassium	784.66mg	66%
Total Carbs	53.79g	71%
Sugars	31.7g	503%
Dietary Fiber	0.22g	4%
Protein	4.99g	40%
Vitamin C	1mg	6%
Iron	0.7mg	16%
Calcium	46.3mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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