| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Cake |
INGREDIENTS
| 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 |
| 1/2 |
c |
Confectioner's sugar |
| 5 |
ts |
Fresh lemon juice |
INSTRUCTIONS
GLAZE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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