Lemon ginger cake with lemon cream cheese frosting
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
For me, this cake represents the ultimate pairing of simplicity and style. Luxurious white swirls of creamy, velvety frosting transform this dessert into an elegant affair. It’s lusciously spiced centre mellows over time and is even better eaten the day after it is made. Beautiful enough for a wedding, easy enough for everyday.
Ingredients
2 cups sugar
3/4 cup unsalted butter, softened
4 large eggs
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
Cream cheese frosting
3 8-ounce packages cream cheese, softened
1 cup unsalted butter, softened
1/4 cup fresh lemon juice
1 cup icing sugar, sifted
Make it easier–shop our Amazon store
Preparation
For frosting, beat cream cheese, butter, lemon juice, and vanilla in large bowl until smooth. Add icing sugar and beat until smooth.
Preheat oven to 350°F. Butter two 9-inch baking pans. line with parchment, set aside.
Beat sugar and butter in large bowl until well blended. Add eggs, 1 at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla. In medium bowl, sift our, ginger, cinnamon, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients. Divide batter evenly between two pans. Bake until golden, about 30 minutes. Transfer pans to cooling racks and cool 10 minutes. remove paper.
Place one cake layer on platter. spread 3/4 cup cream cheese frosting over top. Place remaining cake layer over top, and using icing spatula spread remaining frosting on top.
