Lemon Loaf Cake

Directions

Heat oven to 325℉ (160℃).

Grease an 8 ½×4½ 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.