General cooking tips

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Lemon Loaf Cake Recipe

	Category	Cake Recipes
	Views	58
	Ratings	0

Ingredients And Procedures

1 1/2 c All-purpose flour

1 1/4 ts Baking powder

3/4 ts Ground ginger

1/4 ts Salt

1 c Granulated sugar

Rind (colored part only) of -2 lemons 6 oz Unsalted butter, softened

3 oz Cream cheese, softened

2 lg Eggs

8 oz Lemon yogurt

-----------------------------------GLAZE----------------------------------- 1/2 c Confectioner's sugar

5 ts Fresh lemon juice

1. 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. 2. 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. 3. 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. 4. Make glaze by mixing confectioner's sugar and enough lemon juice

to make a glaze. Pour over warm cake. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

Rate this recipe!

Post this recipe to your site

<h1>Lemon Loaf Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c All-purpose flour <P>1 1/4 ts Baking powder <P>3/4 ts Ground ginger <P>1/4 ts Salt <P>1 c Granulated sugar <P>Rind (colored part only) of -2 lemons 6 oz Unsalted butter, softened <P>3 oz Cream cheese, softened <P>2 lg Eggs <P>8 oz Lemon yogurt <P>-----------------------------------GLAZE----------------------------------- 1/2 c Confectioner's sugar <P>5 ts Fresh lemon juice <P>1. Heat oven to 325 degrees. Grease an 8 1/2-by 4 1/2-inch loaf pan <P>and dust lightly with flour. Sift together flour, baking powder, ginger and salt; set aside. 2. Sprinkle several tablespoons of granulated sugar on a cutting <P>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. 3. Transfer batter to prepared pan. Bake until a toothpick inserted <P>in the center comes out clean, 60 to 70 minutes. Cool in pan for 5 minutes then invert onto a wire rack. 4. Make glaze by mixing confectioner's sugar and enough lemon juice <P>to make a glaze. Pour over warm cake. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>