Yield: 1 cake
|1½ cup||All-purpose flour|
|1¼ teaspoon||Baking powder|
|¾ teaspoon||Ground ginger|
|1 cup||Granulated sugar|
|\N \N||Rind (colored part only) of 2 lemons|
|6 ounces||Unsalted butter, softened|
|3 ounces||Cream cheese, softened|
|8 ounces||Lemon yogurt|
|½ cup||Confectioner's sugar|
|5 teaspoons||Fresh lemon juice|
1. Heat oven to 325 degrees. Grease an 8½-by 4 ½-inch loaf pan and dust lightly with flour. Sift together flour, baking powder, ginger and salt; set aside.
2. Sprinkle several tablespoons of granulated sugar on a cutting board. Add lemon rind and chop as fine as possible. Transfer to a large mixer bowl and add remaining granulated sugar, butter and cream cheese. Beat on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, mixing well after each addition. Add yogurt and mix well. Stop the mixer and add dry ingredients. Mix just until combined.
3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in pan for 5 minutes then invert onto a wire rack.
4. Make glaze by mixing confectioner's sugar and enough lemon juice to make a glaze. Pour over warm cake.
Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking