Cake of the Month: Lemon Ginger Cake

Lemon Ginger Cake with Vanilla Lemon Curd

I used MS recipe for a guideline.

  • 1 cup (2 sticks) butter, room temperature, plus more for pan
  • 2 cups cane sugar
  • 6 large eggs
  • 3 cups white whole wheat flour, plus more for the pan
  • 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
  • 1/3 cup minced crystallized ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup yogurt

  1. Preheat oven to 350 degrees. Butter and flour a bunt cake pan or loaf pan. NOTE: this recipe make too much for a loaf pan. Use extra batter for cupcakes.
  2. In a small bowl add the lemon juice and yogurt. Mix together, and set aside.
  3. In the mixer add the soft butter and sugar. Mix on medium until light in color and fluffy.
  4. Add eggs one at a time. Blending well after each egg.
  5. In a medium bowl add the flour, grated lemon zest, ginger, baking soda and salt. Mix until combined. 
  6.  Alternate the flour and yogurt until just mixed.
  7. Pour the batter into your pan(s).
  8. Bake until done, about 30-45 minutes or until toothpick comes out clean. 
  9. Enjoy with a dollop of lemon curd on the side. 


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