Lemon loaf cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1¼ | teaspoon | Baking powder |
| ¾ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| 1 | cup | Granulated sugar |
| Rind (colored part only) of 2 lemons | ||
| 6 | ounces | Unsalted butter, softened |
| 3 | ounces | Cream cheese, softened |
| 2 | larges | Eggs |
| 8 | ounces | Lemon yogurt |
| ½ | cup | Confectioner's sugar |
| 5 | teaspoons | Fresh lemon juice |
Directions
GLAZE
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