What are your favorite recipes with ginger

This ginger-lemon cake with buttermilk and cream cheese frosting is a real taste highlight: refreshing, aromatic, creamy, with a very slight spiciness - and it is also a wonderfully fluffy and very juicy cake. A special treat (not only) in summer!

Because even if you initially think of a warming variant with candied ginger, the spicy tuber also looks great freshly grated. In my recipe, both the base, the ginger cake, and the topping are refined with fresh ginger and lemon zest. In principle, you can also leave out the ginger and simply enjoy a juicy lemon cake with buttermilk and cream cheese. But then you're missing out! How much heat is right for you is of course individual. The amount specified in the recipe for the Ginger lemon cake also goes down well with children. In any case, our little lucky baker had a lot of fun helping out and eating.

The main ingredients for the Ginger lemon cake are of course ginger and lemons. Lemon cake should always be made with freshly squeezed lemon juice and the freshly grated peel of organic lemons.

This is how the lemon cake with ginger tastes best

The difference in taste is huge! No matter whether it is the low-fat cake variant, the classic sheet cake, a no bake cake or cupcakes.

To the Ginger lemon cake we like to drink tea or a glass of ginger and lemon water. Makes you even more summer mood!

Note: I published this post for the first time in 2018 and last updated it in 2020.

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Ginger lemon cake

This lemon cake with buttermilk is a real taste experience: juicy, refreshing, creamy and with a very slight ginger spiciness. It is crowned with delicious cream cheese frosting.

ingredients

For the dough

  • 240 grams butter soft
  • 210 grams of sugar
  • 4 medium-sized eggs
  • 240 milliliters breast milk
  • 400 grams of wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon of soda
  • 3 tablespoons of fresh ginger and grated, approx. 25g
  • 2 teaspoons of grated lemon peel fresh
  • 2 tablespoons lemon juice

For the topping

  • 350 grams of cream cheese cream
  • 60 grams of powdered sugar
  • 2 teaspoons ginger fresh and grated
  • 2 teaspoons of grated lemon peel fresh

preparation

  • Preheat the oven to 180 degrees top and bottom heat. Cover a tray with baking paper, use a baking frame if necessary. For the dough, first peel the ginger and finely grate or chop it, wash one lemon, grate and squeeze it.
  • Beat the softened butter with the sugar until frothy. Gradually stir in eggs one at a time. Mix flour with baking powder and baking soda. Briefly but vigorously stir in alternately with the buttermilk. Finally add ginger, 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Spread the dough on the baking sheet and smooth it out. Bake the cake for about 25 minutes.
  • Let the cake cool down. Meanwhile, peel and grate the ginger for the topping. Stir with the lemon zest into the smoothly stirred cream cheese. Spread the cream thinly on the cake. Decorate with grated lemon zest, eighths of lemon wedges or candied ginger as desired.

General information