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Lemon Loaf Cake

 
116

Lemon Loaf Cake recipe

Yield

16

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 77752% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 27g 136%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 490mg 20%
Total Carbohydrate 29g 29%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 29% Vitamin C 0%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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