Lemon Loaf Cake
rec.food.cooking/ Rebecca Radnor/1994

Dense, with a fine crumb, this cake sparkles with a fresh taste.

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, removed with a vegetable peeler
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 small package (3 ounces) cream cheese, softened
2 large eggs
1 carton (8 ounces) lemon yogurt

Glaze:
1/2 cup confectioner's sugar
4-5 teaspoons fresh lemon juice

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.

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 to make a glaze. Pour over warm cake.