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1
For Cake: Position rack in center of oven and preheat to 350 degrees F.
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2
Butter two 9-inch diameter cake pans with 2-inch-high sides.
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3
Line bottom of pans with waxed paper; butter paper.
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4
Using electric mixer, beat sugar and butter in large bowl until well blended.
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5
Add eggs 1 at a time, beating well after each addition.
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6
Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
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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.
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8
Divide batter equally between prepared pans.
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9
Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
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10
Transfer pans to racks.
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11
Cool 10 minutes.
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12
Using small sharp knife, cut around sides of pan to loosen cakes.
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13
Turn out cakes onto racks and cool completely.
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14
Peel off waxed paper.
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15
(Can be prepared 1 day ahead.
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16
Wrap tightly in plastic and store at room temperature.)
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17
For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
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18
Add powdered sugar and beat until frosting is smooth.
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19
Place 1 cake layer on platter.
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20
Spread 1 cup frosting over top.
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21
Place remaining cake layer atop.
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22
Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
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23
Sprinkle top of cake with remaining 1 teaspoon lemon peel.
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24
(Can be prepared 2 days ahead.
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25
Cover with cake dome and refrigerate.
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26
Let cake stand at room temperature 30 minutes before serving.
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27
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