Lemon Ginger cake for Heather’s birthday!

It’s adapted from a 1995 Bon Appetit recipe — my twist: fresh ginger and lavendar salt.

Recipe after the jump!

Cake

  • 2 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 4 large eggs
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 1 tablespoon ground ginger * I used fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt * I used lavendar salt
  • 1 1/4 cups buttermilk

Frosting:

  • 11 ounces cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 tablespoons fresh lemon juice
  • 3 teaspoons grated lemon peel
  • 1 1/4 teaspoons vanilla extract
  • 4 3/4 cups powdered sugar, sifted
  • I also added lavendar salt to cut the sugar
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