Lemon Ginger Layer Cake

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

1. 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.
2. 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.
3. 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.
4. Allow to cool in pan for 15 minutes before removing to wire rack to cool completely.
5. 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.
6. 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.