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Lemon-Ginger Cake

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Lemon-Ginger Cake
  • Prep 25 min
  • Total 2 hr 20 min
  • Servings 16
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Tangy lemon complements the two types of ginger featured in a moist tube cake.
Updated Aug 12, 2011

Ingredients

Cake

Frosting

  • 1 cup powdered sugar
  • 1/2 teaspoon grated fresh lemon peel
  • 4 teaspoons fresh lemon juice

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Garnish with additional crystallized ginger. (If you purchase a 3-oz package, there will be 2 tablespoons left over for this.)

Nutrition

240 Calories, 10g Total Fat, 2g Protein, 35g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
220mg
9%
Potassium
40mg
1%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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