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  • Cake
  • 1 box lemon cake mix with pudding
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon ground ginger
  • 3 eggs
  • 1/2 cup finely chopped crystallized ginger (about 2 1/2 oz)
  • Frosting
  • 1 cup powdered sugar
  • 1/2 teaspoon grated fresh lemon peel
  • 4 teaspoons fresh lemon juice


Adapted from


Step 1

Preeat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Generously spray 12-cup fluted tube cake pan with baking spray with flour. In medium bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered at room temperature.

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