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Lemon Ginger Cake

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Makes 8 servings
For Cake:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
3/4 cup sugar
4 tablespoons unsalted butter
2 eggs
1/2 cup nonfat sour cream
For  Glaze:
2/3 cup confectioners' sugar, sifted
1/2 teaspoon ground ginger
2 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F. Lightly butter an 8-inch springform pan.

TO MAKE CAKE: In a bowl, combine the flour, baking powder, baking soda, salt, and ground ginger, then set it aside. In a second bowl, using an electric mixer, cream together the sugar and the butter. When the sugar and butter are light and fluffy, beat in the eggs.

With the mixer on low speed, add half of the dry ingredients into the wet ingredients until just blended. Then add half of the sour cream. Blend in the remaining dry ingredients and sour cream.

Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a wooden toothpick inserted in the cake comes out clean. Cool the cake on a rack for 10 minutes, then remove the springform pan. Cool the cake completely before glazing.

TO PREPARE GLAZE: In a bowl, stir together the confectioners’ sugar and ginger. Add the lemon juice and stir together until smooth.

Pour the glaze over the cake and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 261
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 45g
Sodium: 271mg
% Cal. from Fat: 24%
Cholesterol: 69mg
Protein: 5g
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