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LEMON LOAF CAKE

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
zest of 2 lemons
3/4 cup unsalted butter, softened
3 ounces cream cheese, softened
2 large eggs
8 ounces lemon yogurt

1/2 cup confectioner's sugar
4-5 teaspoons fresh lemon juice

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.

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.

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.

Make glaze by mixing confectioner's sugar and enough lemon juice
to make a glaze. Pour over warm cake.

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