Description
A moist and flavorful cake infused with lemon and ginger, topped with a sweet glaze.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) buttermilk
- Zest of 2 lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar (for glaze)
- 2 tablespoons (30 ml) fresh lemon juice (for glaze)
- 1 tablespoon (15 g) unsalted butter, melted (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, lemon zest, lemon juice, grated ginger, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth. Adjust the consistency if necessary.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a plate. Enjoy the moist, fluffy texture with a delightful lemon and ginger flavor!
Notes
- For an extra zing, you can add more grated ginger to the batter or glaze.
- This cake pairs wonderfully with a cup of tea or coffee.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Lemon Ginger Butter Cake