Lemon Ginger with Lemon Curd and Lemon cream cheese frosting

I made this cake for a friend who was moving to a different state. His favor flavor is lemon ginger.


  • Frosting
  • 11 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 3 tablespoons fresh lemon juice
  • 3 teaspoons grated lemon peel
  • 1 1/4 teaspoons vanilla extract
  • 4 3/4 cups powdered sugar, sifted
  • Lemon Curd

  • 3 to 4 tablespoons lemon zest
  • 1/2 cup fresh lemon juice (4 to 6 lemons)
  • 1 1/2 cups granulated sugar
  • 6 tablespoons salted butter, cut into pieces
  • 3 eggs lightly beaten
  • Cake

  • 2 cups sugar
  • 1/4 cup ginger, unpeeled, cut in large chunks
  • 3 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 3/4 cup unsalted butter
  • 4 large eggs
  • 3 cups cake flour (I actually used cake flour substitute, corn starch and AP flour)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups butter milk


  1. Cake
    Add ginger to food processor and pulse until finely chopped.
    Put ginger and 1/4 cup sugar into saucepan and cook over medium heat.
    Stir constantly until sugar has melted, Set aside to cool. Add lemon zest and juice.

Combine flour, remaining sugar, cinnamon, baking soda, baking powder and salt. Work in butter to resemble wet sand. Combine eggs and butter milk, add to butter flour mix. Add ginger mix.

Add to two 9-inch round pans, bake @350 for 25-30 mins or until done

Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.

Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel

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