Gingersnap Cake

• 1 cup unsalted butter 2 sticks, at room temperature
• 1 1/4 cups brown sugar lightly packed
• 4 large egg at room temperature
• 1 Tbsp vanilla paste use 2 tsp vanilla extract instead
• 3/4 cup buttermilk use whole milk or half and half instead

dry ingredients

• 2 cups all-purpose flour
• 1/2 cup gingersnap crumbs finely crushed, plus a few more for garnishing the cake
• 1 Tbsp baking powder
• 1 tsp` ground cinnamon
• 1 tsp nutmeg freshly ground
• 1 tsp ground ginger
• 1/2 tsp cloves
• 1/4 tsp salt

cream cheese frosting

• 1/4 cup cream cheese whipped
• 1 1/2 cups confectioner's sugar sifted (sift after measuring
• 2 Tbsp lemon juice I used a Meyer lemon (you might need a little more or less juice