Lemon-Ginger Cake

Tangy lemon complements the two types of ginger featured in a moist tube cake.

Difficulty Level

Lemon-Ginger Cake

Tangy lemon complements the two types of ginger featured in a moist tube cake.

  • 2 HR 20 MIN Total Time
  • 25 MIN Prep Time
  • 16 Servings

Ingredients

Cake

  • 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

Frosting

  •  125 grams powdered sugar
  • ½ teaspoon grated fresh lemon peel
  • 4 teaspoons fresh lemon juice

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Instructions Hide Images

Heat oven to 170°C. Generously spray tube cake pan with baking spray with flour.

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.

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.

In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.

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