Lemon Ginger Loaf Cake

Lemon Ginger Loaf Cake

Ingredients:

• • 1 ½ cups (190g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon ground ginger

• • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • Zest of 1 lemon

• • 6 ounces (170g) butter, softened
  • 3 ounces (85g) cream cheese, softened
  • 2 large eggs

• 8 ounces (225g) lemon yogurt

For the Glaze:

• • Confectioner’s sugar (to taste)

• Fresh lemon juice (enough to achieve desired consistency)

Directions:

1. 1. Prepare the Pan:
      Preheat your oven to 325℉ (160℃). Grease an 8 1/2 x 4 1/2 inch loaf pan and dust it lightly with flour.

1. 1. Mix Dry Ingredients:
      In a medium bowl, sift together the flour, baking powder, ginger, and salt. Set aside.
   2. Prepare Lemon Sugar:
      Sprinkle a few tablespoons of granulated sugar on a cutting board. Add the lemon zest and chop it as finely as possible. Transfer to a large mixing bowl.
   3. Cream the Butter and Sugar:
      Add the remaining granulated sugar, softened butter, and cream cheese to the bowl with the lemon sugar. Beat on high speed until the mixture is light and fluffy, about 3 minutes.

1. 1. Add Eggs and Yogurt:
      Add the eggs, one at a time, mixing well after each addition. Then, add the lemon yogurt and mix until well combined.
   2. Combine Wet and Dry Ingredients:
      Stop the mixer and add the sifted dry ingredients to the wet mixture. Mix on low speed just until combined, being careful not to overmix.
   3. Bake:
      Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

1. Cool:
   Allow the cake to cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
2. Prepare the Glaze:
   In a small bowl, mix confectioner’s sugar with enough fresh lemon juice to achieve a smooth, pourable consistency. Pour the glaze over the warm cake.

Serving Suggestions:

• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh lemon slices or a sprinkle of candied ginger for an extra touch.

Cooking Tips:

• Make sure the butter and cream cheese are softened to ensure a smooth batter.
• For a stronger ginger flavor, add an extra pinch of ground ginger or use fresh grated ginger.

Nutritional Benefits:

• • Lemon: High in vitamin C and adds a refreshing flavor.
  • Ginger: Known for its anti-inflammatory properties and digestive benefits.
  • Yogurt: Adds moisture and a slight tang while providing calcium and probiotics.

Dietary Information:

• • Vegetarian-friendly.
  • Can be made gluten-free by substituting the flour with a gluten-free flour blend.

Nutritional Facts (Per Serving):

• • Calories: 300
  • Carbohydrates: 40g

• • Protein: 5g
  • Fat: 14g
  • Fiber: 1g

Storage:

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• The cake can also be frozen for up to 1 month. Thaw at room temperature before serving.