There are those who enjoy citrus fruits – and then are true lemon aficionados. The latter camp might choose lemon desserts over anything chocolate because the zesty flavor of lemon is just so bright and cheery. If you can’t tell I’m one of the lemon people. And, this lemon ginger layer cake has all those wonderful, yummy flavors in one creamy cake.
For this recipe you don’t need fresh ginger as we’re using a pantry staple: ginger powder. The flavor comes through even though it’s dried, enhanced a little bit by some cinnamon. This combo just gives the ginger a boost without being a cinnamon cake.
Then there’s the lemon- both juice and zest goes into the cake and the cream cheese frosting, too, for lemon in every single scrumptious bite. It’s a really dreamy combination that works so well together.
If you’re a fan of those lemon ginger cookies from England then you will enjoy this cake as well! In the oven these cakes bake up with just a bit of a gingery crust on top which adds to the complex flavor.
To finish the cake off in terms of decorating I just used the larger zest-maker on my zesting tool and popped those onto the center of the top, along with some cubes of candied ginger.
Some candied ginger root or some lemon slices would also look really pretty on top of this creamy, zesty, festive cake. It’s an all-occasion cake that really wows!
Lemon Ginger Layer Cake
Diet: Vegetarian
For the cake:
- 2 cups granulated sugar
- 1 1/2 sticks unsalted butter, softened
- 3 eggs
- juice of 1 lemon
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
For the frosting:
- 11 oz cream cheese, room temperature
- 2 sticks unsalted butter, room temperature
- Juice of 1 lemon
- 2 teaspoons fresh lemon zest
- 1 1/2 teaspoons vanilla extract
- 4 cups powdered sugar, sifted
Preparation
- Preheat oven to 350˚F. Cream butter and sugar for cake batter together using electric mixer. Add in eggs one at a time, followed by lemon juice and peel and vanilla.
- In separate bowl combine cake flour, ginger, cinnamon, baking powder, baking soda, and salt. Sift dry ingredients into wet and stir. Add buttermilk and stir until fully blended, but do not over mix.
- Divide batter between between 2 8” greased and lined cake pans. Bake for 45-50 minutes or until tops are golden and knife inserted in center comes out clean.
- Allow to cool in pan for 15 minutes before removing to wire rack to cool completely.
- When ready to frost combine frosting ingredients using electric mixer. Cut cakes with serrated bread knife if they are domed from baking. Place first cake on plate or cake stand. Spread frosting over top of first cake. Add second cake on top and then coat both with thin layer of frosting to seal in crumbs.
- Use back of a spoon or piping bag to finish adding frosting to cake. Decorate with ginger, more lemon peel, or some lemon slices if desired.
Recipe adapted from Melissa’s Produce.