Rated 3.8 stars by 20 users
Dessert
American
12 servings
60 minutes
45 minutes
2 cups sugar
3/4 cup unsalted butter at room temperature (1 1/2 sticks)
4 large eggs
3 tablespoons Meyer Lemons juice, freshly squeezed, or seedless lemon juice
1 teaspoon dried lemon peel, finely chopped
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
11 ounces cream cheese at room temperature
1 cup unsalted butter at room temperature (2 sticks)
1 Meyer Lemon or seedless lemon, zested and juiced
3 teaspoons lemon peel
1 1/4 teaspoons vanilla extract
4 3/4 cups powdered sugar, sifted
Position rack in center of oven and preheat to 350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line bottom of pans with waxed paper; butter paper.
Using electric mixer, beat sugar and butter in large bowl until well blended.
Add eggs 1 at a time, beating well after each addition.
Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
Divide batter equally between prepared pans.
Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
Transfer pans to racks. Cool 10 minutes.
Using small sharp knife, cut around sides of pan to loosen cakes.
Turn out cakes onto racks and cool completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
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. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.)
