Lemon-Ginger Loaf Cake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup butter or margarine, softened
• 1-1/2 cups sugar
• 4 eggs
• 2 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 tsp. grated gingerroot

1. Heat oven to 325F.
2. Beat cream cheese, butter and sugar in large bowl with mixer on medium speed until well blended.
3. Add eggs, 1 at a time, mixing well after each addition.
4. Gradually add flour and baking powder, mixing on low speed until blended.
5. Stir in remaining ingredients.
6. Pour into greased and floured 9x5-inch loaf pan.
7. Bake 1 hr.
8. 20 min.
9. or until toothpick inserted in center comes out clean.
10. Cool in pan 5 min.
11. ; remove from pan.
12. Cool completely on wire rack.

philadelphia cream cheese, butter, sugar, eggs, flour, baking powder, lemon zest, lemon juice, gingerroot

Taken from www.kraftrecipes.com/recipes/lemon-ginger-loaf-cake-168943.aspx (may not work)