Lemon Ginger with Lemon Curd and Lemon cream cheese frosting

Cake Add ginger to food processor and pulse until finely chopped. Put ginger and 1/4 cup sugar into saucepan and cook over medium heat. Stir constantly until sugar has melted, Set aside to cool. Add lemon zest and juice. Combine flour, remaining sugar, cinnamon, baking soda, baking powder and salt. Work in butter to resemble wet sand. Combine eggs and butter milk, add to butter flour mix. Add ginger mix. Add to two 9-inch round pans, bake @350 for 25-30 mins or until done Curd; Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools. Frosting Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth. Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel