Lemon Ginger Cake W Lemon Cream Cheese Frosting
Brighten your dessert table with this irresistible Lemon Ginger Cake with Lemon Cream Cheese Frosting—a perfect blend of zesty citrus and warm spice. This moist and tender cake is infused with the bold flavors of fresh ginger, vibrant lemon zest, and a touch of ground ginger for a subtly spiced kick. Topped with a silky-smooth lemon cream cheese frosting, every bite offers a balance of tangy sweetness and creamy decadence. Garnished with sprinkles of lemon zest and optional candied ginger, this visually striking dessert is perfect for special occasions or as a refreshing treat any day. With a simple yet elegant preparation, this cake is a must-try for lovers of citrus-infused baked goods!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1.25 cups Granulated sugar
- 3 large Eggs
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 0.5 cup Whole milk
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 2 tablespoons Fresh lemon juice (for frosting)
- 1 teaspoon Lemon zest (for garnish)
- 2 tablespoons Candied ginger (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the grated fresh ginger and lemon zest until evenly distributed.
Add the fresh lemon juice and mix until combined.
Gradually add the dry ingredients to the wet ingredients in three increments, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese in a medium bowl until smooth.
Gradually add the powdered sugar, one-third at a time, mixing well after each addition.
Mix in the fresh lemon juice until the frosting is smooth and creamy.
Once the cake is completely cool, spread the lemon cream cheese frosting evenly over the top of the cake.
Garnish with additional lemon zest and candied ginger, if desired.
Slice, serve, and enjoy the zesty, spiced goodness of your Lemon Ginger Cake!
Nutrition Facts
Calories |
5208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1211 mg | 404% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 716.8 g | 261% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 508.5 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 577 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
