Lemon Loaf Cake

• 1 1/2 cups flour, all-purpose
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon ginger ground
• 1/4 teaspoon salt
• 1 cup sugar granulated
• 1 x lemon zest
• 6 ounces butter , softened
• 3 ounces cream cheese softened
• 2 large eggs
• 8 ounces lemon yogurt

1. Heat oven to 325F (160C).
2. Grease an 8 1/2x4 1/2 inchloaf 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 mixer bowl and add remaining granulated sugar, butter and cream cheese.
7. Beat on high speed until light and fluffy, 3 minutes.
8. Add eggs, one at a time, mixing well after each addition.
9. Add yogurt and mix well.
10. Stop the mixer and add dry ingredients.
11. Mix just until combined.
12. Transfer batter to prepared pan.
13. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
14. Cool in pan for 5 minutes then invert onto a wire rack.
15. Make glaze by mixing confectioner's sugar and enough lemon juice.
16. Pour over warm cake.

flour, baking powder, ginger ground, salt, sugar, lemon zest, butter, cream cheese, eggs, lemon yogurt

Taken from recipeland.com/recipe/v/lemon-loaf-cake-39688 (may not work)