Orange Ginger Pound Cake

Kitchen Tested
  • Yield 10 servings

Made with yogurt and olive oil in lieu of butter, this fragrant pound cake is on the light side.

Orange-Blosssom-Pound-Cake
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain low-fat yogurt or Greek yogurt
1 1/4 cups sugar, divided
3 eggs
1/2 teaspoon vanilla extract
1 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

  1. Preheat oven to 350F. Grease an 8 1/2 by 4 1/4-inch loaf pan.
  2. Combine flour, baking powder and salt in a medium bowl.
  3. 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.
  4. Place 1/4 cup fresh orange juice and remaining 1/4 cup sugar in a small saucepan. Heat until sugar dissolves.
  5. 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.
  6. Combine powdered sugar and remaining 2 tablespoons orange juice, stirring until smooth. When cake is cool, drizzle glaze over top of cake.

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