Lemon Ginger Cake
- Active Time 15m
- Total Time 55m
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 non-fat 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 30-35 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.
nutrition information per serving
261 calories; 7g total fat; 69mg cholesterol; 271mg sodium; 45g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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