Lemon-Ginger Cake

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

  • prep time 25 min
  • total time 2 hr 20 min
  • ingredients 10
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    0g
    0%
      Sugars
    20g
    20%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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