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
———————————–GLAZE———————————– 1/2 c Confectioner’s sugar
5 ts Fresh lemon juice
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