Lemon Loaf Cake

Photo: flickr user maggiephotos

Ingredients

1 1/2 cups All-purpose flour

1 1/4 teaspoons Baking powder

3/4 teaspoon Ground ginger

1/4 teaspoon Salt

1 cup Granulated sugar

Rind (colored part only) of 2 lemons

6 ounces Unsalted butter, softened

3 ounces Cream cheese, softened

2 lrg Eggs

8 ounces Lemon yogurt

1/2 cup Confectioner's sugar

5 teaspoons Fresh lemon juice

Preparation

1. 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.

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.