Made with yogurt and olive oil in lieu of butter, this fragrant pound cake is on the light side.
Serves: 10Save Share
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
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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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.