Ingredients:

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ¼ teaspoons baking powder
• ¾ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup (200g) granulated sugar
• Zest of 1 lemon
• 6 ounces (170g) butter, softened
• 3 ounces (85g) cream cheese, softened
• 2 large eggs
• 8 ounces (225g) lemon yogurt

For the Glaze:

• Confectioner’s sugar (to taste)
• Fresh lemon juice (enough to achieve desired consistency)

Instructions:

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt. Set aside.

3. Cream Butter and Sugar:

• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer.

4. Add Cream Cheese and Eggs:

• Add the softened cream cheese to the butter and sugar mixture and beat until well combined. Add the eggs one at a time, mixing well after each addition.

5. Incorporate Lemon and Yogurt:

• Mix in the lemon zest. Gradually add the flour mixture to the butter mixture, alternating with the lemon yogurt. Begin and end with the flour mixture. Mix just until combined.

6. Bake:

• Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Cool:

• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Prepare the Glaze:

• In a small bowl, mix confectioner’s sugar with fresh lemon juice until you reach a smooth, drizzling consistency. Adjust the sweetness and tartness by adding more sugar or lemon juice as needed.

9. Glaze the Cake:

• Once the cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Possible Questions:

Can I use a different type of yogurt?

• Yes, you can substitute lemon yogurt with plain yogurt or vanilla yogurt. However, lemon yogurt adds a specific tangy flavor that complements the cake well.

Can I use margarine instead of butter?

• Margarine can be used as a substitute for butter, but the texture and flavor of the cake may differ slightly. Butter adds a richer flavor and better texture.

How can I make this cake gluten-free?

• To make a gluten-free version, use a gluten-free all-purpose flour blend and ensure that all other ingredients are gluten-free.

Can I freeze this cake?

• Yes, this cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before glazing and serving.

Cooking Tips:

• Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature before mixing. This helps achieve a smooth and well-blended batter.
• Measuring Flour: For accurate measurements, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the container, which can pack the flour and result in a denser cake.

Storage Tips:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 1 week. The cold will help preserve the freshness of the cake.
• Room Temperature: If you prefer to store it at room temperature, keep it covered in a cool, dry place for up to 3 days.

Nutritional Facts (per serving, based on 12 servings):

• Calories: Approximately 300
• Protein: 4g
• Fat: 15g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 23g

Conclusion:

This Quick and Delicious Lemon Cake is a delightful treat that combines simplicity with scrumptious flavor. Its moist texture, complemented by a zesty lemon glaze, makes it a perfect dessert for any occasion. Easy to make and even easier to enjoy, this cake is sure to become a favorite in your baking rotation. Serve it fresh with a cup of tea or coffee, and watch it disappear in no time!