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White Chocolate Ginger Lemon Cake Recipe


1/2 cup butter, softened

3/4 cup white sugar

1 teaspoon lemon zest

1/4 cup instant lemon juice

1/2 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 cups chopped pecans

1 cup sliced almonds


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large saucepan, combine butter, sugar, lemon zest and lemon juice. Bring to a boil, stirring constantly. Remove from heat, stirring occasionally, until cool, about 5 minutes.

In a large bowl, beat egg whites until foamy. Beat in 1/2 cup lemon zest, and stir into lemon mixture. Gradually beat in flour, returning to a stiff beating. Beat in baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon baking soda and 1 teaspoon nutmeg. Mix in lemon flavoring and vanilla extract. Fold into lemon mixture.

Spoon half of mixture into prepared pans. Repeat with remaining cake.

Bake in preheated oven for 45 minutes, or until center of the cake springs back when touched. Cool completely before cutting into 14 wedges. Frost with lemon glaze, if desired.


Putrunu writes:

⭐ ⭐ ⭐ ⭐

A good start but nothing long lasting.