Lemon-Ginger Cake
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Updated Aug 12, 2011
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Lemon-Ginger Cake
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- Prep Time 25 min
- Total 2 hr 20 min
- Servings 16
- Ingredients 10
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon ground ginger
- 3 eggs
- 1/2 cup finely chopped crystallized ginger (about 2 1/2 oz)
Frosting
- 1 cup powdered sugar
- 1/2 teaspoon grated fresh lemon peel
- 4 teaspoons fresh lemon juice
Instructions
-
Step1Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
-
Step2In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
-
Step3Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
-
Step4In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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