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Lemon-Ginger Loaf Cake
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Lemon-Ginger Loaf Cake

1 Hr(s) 35 Min(s)
15 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
No glaze or icing required for this easy-to-make treat. It's scrumptious as cake, made with a zingy combination of lemon juice and grated gingerroot.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter or margarine, softened
1-1/2 cups sugar
4 egg s
2 cups flour
1-1/2 tsp. CALUMET Baking Powder
2 Tbsp. lemon zest
1 Tbsp. lemon juice
2 tsp. grated gingerroot
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Let's Make It
1
Heat oven to 325°F.
2
Beat cream cheese, butter and sugar in large bowl with mixer on medium speed until well blended.
3
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.
4
Bake 1 hr. 20 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min.; remove from pan. Cool completely on wire rack.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Tip 2
Variation
Prepare using 10-inch tube pan instead of loaf pan.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 180mg
8%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 19g
38%
Protein 4g
8%
Vitamin A
10%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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