Lemon Cream Cheese Frosting-4 oz. of cream cheese, softened
-1 tablespoon of lemon zest
-1/4 cup of lemon juice
-2 cups of powdered sugar. Mix all the ingredients together until the mixture is smooth and creamy.Lemon Glaze-1 1/2 cup of powdered sugar
-3 tablespoon of lemon juice, at room temperatureWhisk the powdered sugar and lemon juice together and mix until. the glaze is smooth.
Ingredients for the Cake
-3 cups of all-purpose flour
-1 teaspoon of baking powder
-1/4 teaspoon of salt
-1 cup of unsalted butter, softened
-2 cups of sugar
-3 eggs
-1/2 cup of buttermilk
-1/2 cup of sour cream
-4 tablespoons of lemon juice
-1 teaspoon of fresh ginger, minced
-the Zest of 2 lemons (about 2 tablespoons)
-1 teaspoon of vanilla
Instructions
Preheat your oven to 325°.
Sift the flour, baking powder and salt, then set aside. In another bowl, cream the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time. Mix just until the flour disappears. Pour the cake batter into a Bundt pan that has been generously sprayed with cooking spray.
Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool for 5 minutes. Turn the cake over on a cake platter or another sufficiently large flat surface and gently lift the pan to reveal the cake. Spread the lemon glaze over the warm cake so that it can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.
To finish, sprinkle lemon zest over the cake, to taste.
Original recipe
Preparation 20 minutes
Oven: 80 minutes
