Lemon Loaf Cake

1 1/2 c All-purpose flour

1 1/4 ts Baking powder

3/4 ts Ground ginger

1/4 ts Salt

1 c Granulated sugar

Rind (colored part only) of -2 lemons 6 oz Unsalted butter, softened

3 oz Cream cheese, softened

2 lg Eggs

8 oz Lemon yogurt

---GLAZE

--- 1/2 c Confectioner's sugar

5 ts Fresh lemon juice

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. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking