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Orange Ginger Pound Cake

Orange Ginger Pound Cake

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

Serves: 10 Save

Ingredients (14)

  • 1½ cup All Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Low Fat Plain Yogurt
  • or 1 cup Plain Low Fat Greek Yogurt
  • 1¼ cup Sugar
  • 3 Eggs
  • ½ tsp Vanilla Extract
  • 1 T Minced Fresh Ginger
  • 1 T Diced Orange Peel
  • ⅓ cup Olive Oil
  • or ⅓ cup Vegetable Oil
  • 6 T Fresh Orange Juice
  • 1 cup Powdered Sugar
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  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.