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Lemon-Ginger Drenched Cake Recipe
This Lemon-Ginger Drenched Cake is a delightfully zesty and moist cake that your whole family will love. The tart lemon glaze and the zing of ginger combine perfectly to give a depth of flavor that will have everyone coming back for more. This is a great dessert for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 tablespoon freshly grated ginger root
- 1 teaspoon freshly grated lemon peel
- 1/2 cup fresh lemon juice
- 1/4 cup light corn syrup
Directions:
- Preheat oven to 350°F. Grease and flour a 9-inch round baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat until just blended.
- Stir in the ginger root and lemon peel. Pour the batter into the prepared pan.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a small saucepan, heat the lemon juice, corn syrup, and remaining 1 tablespoon grated ginger over medium heat until bubbly. Brush the hot glaze over the warm cake. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.