LEMON-GINGER CAKE

Lemon-Ginger Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
3/4 cup water
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon ground ginger
3 eggs
1/2 cup finely chopped crystallized ginger (about 2 1/2 oz)
1 cup powdered sugar
1/2 teaspoon grated fresh lemon peel
4 teaspoons fresh lemon juice

Steps:

Heat oven to 325°F. Generously spray 12-cup fluted 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. Stir in crystallized ginger. 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.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g