For Christmas, I wanted to make a lemon ginger cake. The cake turned out to be rich and delicious. My girls decorated it with a christmas tree, so the cake was a perfect addition to our christmas table.
Lemon Ginger Cake
1 cup white sugar- twice
1/2 cup butter- twice
2 eggs- twice
2 teaspoons vanilla extract- twice
1 1/2 cups all-purpose flour- twice
1 3/4 teaspoons baking powder- twice
1/2 cup milk- twice
1 tbs lemon juice-twice
zest of 1 lemon- twice
1-tsp fresh ground ginger- twice
1/2 cup of jam
For two layer you will need to do everything twice. If you are used to baking, you can double all the ingredient and then, equally divide between two pans. I just did everything twice.
Cream Cheese Frosting
8 oz cream cheese
8 oz butter, softened
4 cup powdered sugar
2 tsp vanilla
Preheat the oven to 350F degree. Beat the butter and sugar together, then add ginger, lemon zest, lemon juice and eggs. Mix it all together with an electric mixer.
In a separate bowl mix flour and baking powder. Then add the dry ingredients to the wet ingredients mixture.
Add the milk.
Put the batter on the buttered and flours pans and place it in the preheated 350F degree oven for 30-40 minutes.
When the cakes are ready, let them cool for about 15 minutes, then take them out of the pan.
Wait for the cakes to completely cool down. Then cut one of the cakes in the middle.
Spread the jelly on one side.
Cover the jellied half with the top half. Do the same with another cake.
For cream cheese frosting, mix cream cheese, butter and powdered sugar and vanilla with an electric mixer until the mixture is creamy.
Spread the frosting on top of one cake and stack the other cake on top. Spread the frosting all around THE cake.
Refrigerate until serving. Enjoy!