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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Cake: Position rack in center of oven and preheat to 350 degrees F. | 2. Butter two 9-inch diameter cake pans with 2-inch-high sides. | 3. Line bottom of pans with waxed paper; butter paper. | 4. Using electric mixer, beat sugar and butter in large bowl until well blended. | 5. Add eggs 1 at a time, beating well after each addition. | 6. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). | 7. 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. | 8. Divide batter equally between prepared pans. | 9. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes. | 10. Transfer pans to racks. | 11. Cool 10 minutes. | 12. Using small sharp knife, cut around sides of pan to loosen cakes. | 13. Turn out cakes onto racks and cool completely. | 14. Peel off waxed paper. | 15. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. | 16. Add powdered sugar and beat until frosting is smooth. | 17. Place 1 cake layer on platter. | 18. Spread 1 cup frosting over top. | 19. Place remaining cake layer atop. | 20. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. | 21. Sprinkle top of cake with remaining 1 teaspoon lemon peel. | 22. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
butter	3/4	cup	unsalted	1026.0	47.141999999999996	32.058	86.4
egg	4			286.0	1.44	25.12	19.02
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cake flour	3	cups		1487.82	320.7033	33.702	3.5346
ginger	1	tablespoon	ground	4.8	1.0662	0.1092	0.045
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
buttermilk	1 1/4	cups		-	-	-	-
cream cheese	11	ounces		919.9575	10.9148	22.1414	89.1891
butter	1	cup	unsalted	1026.0	47.141999999999996	32.058	86.4
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
lemon	3	teaspoons	grated rind	1.2808	0.4116	0.0486	0.0132
vanilla extract	1 1/4	1/4		12.095999999999998	0.5313	0.0025	0.0025
sugar	4 3/4	cups	sifted powdered	1519.05	285.038	47.5475	23.712

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.