Lemon Loaf Cake
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup granulated sugar
- zest of 2 lemons
- 3/4 cup unsalted butter, softened
- 3 ounce cream cheese, softened
- 2 large eggs
- 8 ounce lemon yogurt
- 1/2 cup confectioner's sugar
- 4-5 teaspoons fresh lemon juice
Instructions
Heat oven to 325 degrees. Grease an 8 1/2-by 4 1/2-inch loaf pan and dust lightly with flour. Sift together flour, baking powder, ginger and salt; set aside. 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. 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. Make glaze by mixing confectioner's sugar and enough lemon juice to make a glaze. Pour over warm cake.