Lemon loaf cake

Yield: 1 cake

Measure Ingredient
1½ cup All-purpose flour
1¼ teaspoon Baking powder
¾ teaspoon Ground ginger
¼ teaspoon Salt
1 cup Granulated sugar
\N \N 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


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

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