Lemon Ginger Cake With Lemon Cream Cheese F

Directions

1. Whenever you serve this lightly spiced, moist buttermilk layer cake you'll turn dessert into a celebration. The spices in the cake mellow as it stands, so it's even better the day after baking.
2. For Cake: 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 till well blended. Add in Large eggs 1 at a time, beating well after each addition. Fold in lemon juice, lemon peel and vanilla (mix may look curdled). Sift flour, ginger, cinnamon, baking pwdr, baking soda and salt into medium bowl; add in to butter mix alternately with buttermilk in 3 additions each, beginning with dry ingredients.
3. Divide batter equally between prepared pans. Bake till golden and tester inserted into center of cakes comes out clean, about 45 min.
4. Transfer pans to racks. Cold 10 min. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cold completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
5. For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 tsp. lemon peel and vanilla in large bowl till smooth. Add in powdered sugar and beat till frosting is smooth.
6. Place 1 cake layer on platter. Spread 1 c. 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 tsp. lemon peel. (Can be prepared 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 30 min before serving.) 12 Servings