Best 5 Lemon Ginger Oatmeal Cake Wcranberries Recipes
Indulge in the tantalizing symphony of flavors that is Lemon-Ginger Oatmeal Cake with Cranberries, a culinary masterpiece that harmonizes sweet, tangy, and spicy notes. This delectable cake is a delightful blend of classic oatmeal comfort and invigorating citrus and ginger flavors, studded with bursts of tart cranberries. Its moist and tender crumb, infused with the warmth of ginger and the brightness of lemon, promises an unforgettable taste experience. Whether you're seeking a cozy breakfast treat, an afternoon snack, or a delightful dessert, this Lemon-Ginger Oatmeal Cake with Cranberries is sure to satisfy your cravings.
The recipe section of this article features a collection of additional enticing treats that will tantalize your taste buds. Discover the zesty Lemon Blueberry Muffins bursting with juicy blueberries and a vibrant lemon glaze. Treat yourself to the indulgent pleasures of Gingerbread Cookies, filled with aromatic spices and a hint of molasses. For a touch of elegance, try the classic Lemon Tea Cake, adorned with a delicate lemon glaze. Explore the delightful variations of Blueberry Oatmeal Muffins, bursting with sweet blueberries and wholesome oats. And for a unique twist, dive into the delectable Chocolate-Zucchini Bread, a harmonious blend of rich chocolate and moist zucchini. Each recipe is carefully crafted to deliver a culinary journey that will leave you craving more.
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON GINGER OATMEAL CAKE W/CRANBERRIES
This cake is another outstanding recipe from Food & Drink, LCBO magazine in Canada. AND it is a health concious recipe as well. The magazine notes that it could be served for breakfast as well. It works great in muffins, too. You can omit the cranberries - or sub with raisin etc - If you are not a fan of cranberries, but they really do add a certain something. You can add 1 tsp of vinegar to regular milk and let it sit for 5 min if you do not have buttermilk.
Provided by Deantini
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat overn to 375°F butter a 9-inch cake pan and line the base with parchment paper. Set aside.
- Place ginger, 1/4 cup sugar and lemon juice in small pot over medium heat and simmer, stirring until sugar has melted and mixture is hot. Remove from heat and stir in cranberries and lemon rind. Set aside.
- In bowl - combine flour, bran, oats, baking soda, baking powder and salt. Set aside.
- Beat together butter and remaining 3/4 cup of sugar until light and fluffy. Add eggs one at a time and beat well. Beat in half of flour mixture, then buttermilk, then remaining flour mixture and beat until combined. Stir in cranberry mixture.
- Spoon batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean. Let pan cool for 10 minutes, then remove from pan, peel off parchment paper and allow to cool fully on a cooling rack.
- Whisk together icing sugar and milk until it forms a thin icing. Drizzle over cake in a cross hatch pattern and sprinkle with chopped candied ginger - if using.
- Enjoy!
LEMON GINGER MOLASSES CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
- Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
- Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
LEMON-GINGER CAKE
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
- Bake 43 to 48 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.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don't have fresh cranberries, you can use frozen or dried cranberries.
- To make the cake more moist, add 1/2 cup of sour cream or yogurt to the batter.
- For a crispy topping, sprinkle the cake with a mixture of brown sugar and chopped pecans before baking.
- Serve the cake warm with a dollop of whipped cream or ice cream.
Conclusion:
This lemon-ginger oatmeal cake with cranberries is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, tangy lemon flavor, and sweet cranberries, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cake a try. You won't be disappointed!
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