Lemon Ginger Loaf Cake

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.
Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, ginger, and salt. Set aside.
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.
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.
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.
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.
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.
Cool:
Allow the cake to cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
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.
Why You’ll Love This Recipe:

Bright Flavor: The combination of lemon and ginger creates a refreshing and unique taste.
Moist Texture: The cream cheese and yogurt keep the cake tender and moist.
Versatile: Perfect for breakfast, dessert, or an afternoon snack.
Simple to Make: Easy-to-follow steps with delicious results.
Conclusion: This Lemon Ginger Loaf Cake is a perfect blend of bright citrus and warm ginger flavors, topped with a tangy lemon glaze that enhances its refreshing taste. With its moist texture and delightful aroma, it’s an ideal treat for any occasion. Whether you’re enjoying it with a cup of tea or serving it at a gathering, this cake is sure to impress and satisfy!

10 Frequently Asked Questions:

Can I use Greek yogurt instead of lemon yogurt?
Yes, Greek yogurt will work, but the lemon yogurt adds extra flavor. You may want to add a bit more lemon zest if using plain yogurt.
Can I substitute the butter with oil?
Butter is recommended for this recipe to maintain the rich flavor and texture, but you can use oil as a substitute if necessary.
What if I don’t have cream cheese?
You can substitute cream cheese with mascarpone or ricotta for a similar texture.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
Can I add fresh ginger to the recipe?
Yes, fresh grated ginger can be added for a more intense ginger flavor.
How do I prevent the cake from sticking to the pan?
Ensure the pan is well-greased and floured, or line it with parchment paper for easy removal.
Can I make this recipe as muffins?
Yes, divide the batter into muffin tins and bake at the same temperature for 20-25 minutes.
Can I reduce the sugar in the recipe?
Yes, but reducing sugar may affect the texture and flavor of the cake.
What’s the best way to store the cake?
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Can I use a different citrus zest?
Yes, you can use orange or lime zest for a different citrus flavor.