1/8 cup lemon juice
1 1/8 cups flour
3/4 cups organic (golden) sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick butter
1 large egg
1/8 cup heavy cream
1/8 cup water
1/8 cup non fat sugar free yogurt
2t grated ginger, adjust for personal preference
(in the original bigger recipe, there were 3 eggs, no yogurt, and 1/2 cup milk, no cream or water)
Preheat oven to 350 degrees. Grease 1 small loaf pan. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two butter knives until mixture resembles coarse crumbs. Stir in ginger. In bowl beat egg, cream & water, yogurt and lemon juice; stir into flour mixture just until flour is moistened. Spoon into pan. Place loaf pan on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. (this took about an hour, and I covered the loaf with foil to keep the top from butning. Cool in pan on wire rack for 10 minutes. Remove from pans and cool completely on racks.
I glazed mine with a glaze made of lemon juice and powdered sugar.