Lemon Loaf Cake
Lemon Loaf Cake recipe
Yield
16 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | x |
lemon zest
|
*
|
| 6 | ounces |
butter
, softened |
|
| 3 | ounces |
cream cheese
softened |
|
| 2 | large |
eggs
|
|
| 8 | ounces |
lemon yogurt
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 3.8 | ml |
ginger
ground |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
sugar
granulated |
|
| 1 | x |
lemon zest
|
*
|
| 173.4 | ml/g |
butter
, softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
lemon yogurt
|
* |
Directions
Heat oven to 325℉ (160℃).
Grease an 8 1/2x4½ inchloaf 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.
Pour over warm cake.
