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Lemon-Ginger Cake

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  • 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
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  • 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.

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 Facts are not available for this recipe
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