Lemon-Ginger Loaf Cake
What You Need:
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
2 cups flour
1-1/2 tsp. Magic Baking Powder
2 Tbsp. lemon zest
1 Tbsp. lemon juice
2 tsp. grated gingerroot
Make It:
Heat oven to 325°F.
Beat cream cheese, butter and sugar in large bowl with mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Stir in remaining ingredients. Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hr. 20 min. or until toothpick inserted in centre comes out clean. Cool in pan 5 min.; remove from pan. Cool completely on wire rack.
What You Need:
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
2 cups flour
1-1/2 tsp. Magic Baking Powder
2 Tbsp. lemon zest
1 Tbsp. lemon juice
2 tsp. grated gingerroot
Make It:
Heat oven to 325°F.
Beat cream cheese, butter and sugar in large bowl with mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Stir in remaining ingredients. Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hr. 20 min. or until toothpick inserted in centre comes out clean. Cool in pan 5 min.; remove from pan. Cool completely on wire rack.
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