Lemon Ginger Cake
Lemon-Ginger Cake
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Prep Time: 25 min
Total Time: 2 hr 20 min
Servings: 16
1 box Betty Crocker® SuperMoist® lemon cake mix
180 ml water
120 ml vegetable oil
110 grams sour cream
1 teaspoon ground ginger
3 eggs
125 grams powdered sugar
½ teaspoon grated fresh lemon peel
4 teaspoons fresh lemon juice
  • 1 Heat oven to 170°C. Generously spray tube cake pan with baking spray with flour.
  • 2 In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3 Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
  • 4 In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.