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Lemon-Ginger Cake
Lemon-Ginger Cake
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Prep Time:
25 minutes
Total Time:
2 hours 20 minutes
Moist tube cake infused with tangy lemon and two types of ginger.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon ground ginger
  • 1/2 cup finely chopped crystallized ginger (about 2 1/2 oz)
  • 1 cup powdered sugar
  • 1/2 teaspoon grated fresh lemon peel
  • 4 teaspoons fresh lemon juice
Instructions:
  • Preheat your oven to 325°F, and generously coat a 12-cup fluted tube cake pan with baking spray that includes flour.
  • In a spacious bowl, combine cake mix, water, oil, sour cream, ground ginger, and eggs. Use an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Mix in crystallized ginger, then pour the batter into the pan.
  • Bake for 43 to 48 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes. Invert a cooling rack or heatproof serving plate on the pan, flip it over, and remove the pan. Let the cake cool completely for about 1 hour before serving.
  • Combine frosting ingredients in a small bowl until smooth. Drizzle over cake and store covered loosely.

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