Zesty Ginger Lemon Cake Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Ginger Lemon Cake Recipe combines the warm spice of ginger with the bright zest of lemon, creating a delightful dessert that is both refreshing and comforting. Perfect for any occasion, this cake is sure to impress your guests.

The recipe is simple to follow and yields a moist, flavorful cake that can be enjoyed on its own or with a light glaze. It’s a wonderful addition to your collection of cake recipes.

Easy Ginger Lemon Cake Recipe

This cake features a tender crumb infused with fresh ginger and lemon juice, topped with a light lemon glaze for added sweetness. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon fresh ginger, grated
1 tablespoon lemon zest
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Flavors: Stir in the grated ginger, lemon zest, buttermilk, and lemon juice until combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.