You are here: Home » Recipes » Orange Ginger Pound Cake Orange Ginger Pound Cake Recipe by Tracey CeurvelsKitchen Tested Yield 10 servings Made with yogurt and olive oil in lieu of butter, this fragrant pound cake is on the light side. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt1 cup plain low-fat yogurt or Greek yogurt 1 1/4 cups sugar, divided3 eggs1/2 teaspoon vanilla extract1 tablespoon finely minced, peeled fresh gingerroot 1 tablespoon minced orange rind 1/3 cup mild olive oil or vegetable oil 1/4 cup plus 2 tablespoons fresh orange juice 1 cup powdered sugar Instructions Preheat oven to 350F. Grease an 8 1/2 by 4 1/4-inch loaf pan. Combine flour, baking powder and salt in a medium bowl. Whisk together yogurt, 1 cup sugar, eggs, vanilla, ginger, orange rind and oil. Slowly stir in flour mixture. Pour batter into prepared pan and bake about 50 minutes, until a cake tester placed in the center of loaf comes out clean. Place 1/4 cup fresh orange juice and remaining 1/4 cup sugar in a small saucepan. Heat until sugar dissolves. When cake is done, let cool in pan 10 minutes. Place cake on a wire rack over a sheet pan. While cake is warm, poke holes in top, pour orange mixture over cake, allowing to soak in. Combine powdered sugar and remaining 2 tablespoons orange juice, stirring until smooth. When cake is cool, drizzle glaze over top of cake.