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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: japlady@nwu.edu (Rebecca Radnor)
Subject: LEMON LOAF CAKE
Message-ID: <199412060720.AA273338443@casbah.acns.nwu.edu>
Date: Tue, 6 Dec 1994 07:20:46 GMT
LEMON LOAF CAKE
Preparation time: 20 minutes
Cooking time: 70 minutes
Yield: One loaf cake
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
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.