1 1/2 cup all-purpose flour
1 1/4 tsp baking powder
3/4 tsp ground ginger
1/4 tsp salt
1 cup granulated sugar
1 rind (colored part only) of 2 lemon, s
6 oz unsalted butter, softened
3 oz cream cheese, softened
2 large eggs
8 oz lemon yogurt
GLAZE
1/2 cup confectioner's sugar
5 tsp fresh lemon juice
Directions
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
Servings: 1 cake
Lemon Loaf Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Historians have tracked the existence of recipes back into antiquity, certainly as far as ancient Egypt, and maybe further still. However, generally, these early cook books were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As our culinary historical trip moves to more modern times there are a couple of cookery books which appeared in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is popular today, but instead recipes for the types of meals cooked for the rich. In the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including basil and coriander. These new foods and spices created an outbreak in recipe publications, many of which are kept safe in private libraries. Over the next few centuries, the powerful families of Europe competed to lay on the most exotic meals, and as a result the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Lemon Loaf Cake recipe.
