Gingersnap Cake

Step 1

Preheat the oven to 350F Butter and flour your bundt pan

Step 2

Cream the butter and sugar together until nice and light and fluffy, about 4 minutes. Scrape down the sides of a the bowl a couple of times to get everything incorporated.

Step 3

Beat in the eggs, one at a time, blending each one in before adding the next, and scraping down the sides of that bowl as necessary.

Step 4

Blend in the buttermilk and vanilla until smooth.

Step 5

Whisk the dry ingredients together and then add slowly to the wet, with the mixer on low. Blend just until there is no more dry flour left.

Step 6

Turn the batter into the pan and smooth out the top. Bake for about 40 minutes on the middle rack, until the cake is risen and a toothpick comes out without wet batter on it. Don't over bake this cake.

Step 7

Let the cake cool for 15 minutes, then loosen the edges and turn out onto a cooling rack. Let cool completely before frosting.

Step 8

To make the frosting beat the cream cheese and sugar, with one tablespoon of the lemon juice. Gradually add more lemon juice, a few drops at a time, until you get a thick spreadable glaze. Beat until smooth and lump free. Spoon over the cake and top with additional gingersnap crumbs, if you like.