Lemon-Ginger Cake

Tangy lemon complements the two types of ginger featured in a moist tube cake.

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Servings 16

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ingredients 10
Prep Time 25 min
Total Time 2 hr 20 min

Ingredients

Cake

1: box 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

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Directions

1 Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2 In 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.
3 Bake 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.
4 In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.

EXPERT TIPS

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Expert Tips

Check your produce department for clear plastic bags of crystallized ginger. Buying ginger this way costs much less than buying it in a jar from the spice section.

Garnish with additional crystallized ginger. (If you purchase a 3-oz package, there will be 2 tablespoons left over for this.)