Lemon Loaf Cake

• 1 ½ cups flour
• 1 ¼ tsp baking powder
• ¾ tsp ground ginger
• ¼ tsp salt
• 1 cup granulated sugar
• Zest of 3 lemons
• ¾ cup unsalted butter, softened
• 3 ounces cream cheese
• 2 large eggs
• 8 ounces lemon yogurt
• ½ cup powdered sugar
• 3 Tbs fresh lemon juice

Directions

1. Preheat oven to 325°F.
2. Grease an 8 ½” x 4 ½” loaf pan and dust lightly with flour.
3. Sift together flour, baking powder, ginger and salt; set aside.
4. Sprinkle several tablespoons of granulated sugar on a cutting board.
5. Add lemon rind and chop as fine as possible.
6. Transfer to a large mixing bowl and add remaining granulated sugar, butter and cream cheese.
7. Beat on high until light and fluffy, 3 minutes.
8. Add eggs, one at a time, mixing well after each addition.
9. Add yogurt and mix well. Stop the mixer and add dry ingredients.
10. Mix just until combined.
11. Transfer batter to prepared pan.
12. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes.
13. Make glaze by mixing confectioners sugar and enough lemon juice to make a glaze. (I usually make about twice as much.)
14. Pour over warm cake. (I pour it on while the loaf is still in the pan so that it really gets soaked up on all sides.)
15. After the loaf has cooled and the glazed is soaked up remove from pan and slice to serve.