Citrus Ginger Pound Cake.. yup, that just happened. This cake is everything you wish for on a beautiful spring day. Just grab a cup of tea and enjoy!
Now most of the time, the recipes I make are created because I’m in the mood for something specific, but only have a few odds and ends in my fridge and pantry. You ever been in that situation? No? Oh… well then this is awkward.
I’m serious, though. I’m the world’s worst planner, which isn’t something I’m super proud of. It’s just part of being me, though, so I’ve sort of come to accept it over time. But really, some of my favorite meals were just put together because I had a hankering for something. Just check out some of my clean-out-the-fridge meals, like my Chorizo and Potato Frittata!
Usually, I try to make it work without taking an extra trip to the grocery store, mainly because an extra trip to the grocery store means getting out of my yoga pants and putting real clothes on.
So, this pretty Citrus Ginger Pound Cake was born yesterday, based on this recipe from Relish. I made a few changes here and there, and I have to say it came out PERFECT.
It’s not Paleo, not at all. Not even in close, really. I mean, it’s full of white flour, sugar, and more stuff that’ll inevitable make me feel a little crummy. But because I don’t have any serious allergies or intolerances, I can handle just about anything in moderation.
This is part of my food freedom – choosing the foods I want to enjoy, if they’re worth it to me. This, to me, is worth it. Maybe tomorrow it won’t be, but today, it is. So I’m gonna go with it. No guilt, no excuses. I’m owning it.
And right after, I’ll hop back on the Paleo train and will be feeling like a rockstar again in a jiffy!
Glazed Citrus Ginger Pound Cake with Candied Oranges
Based on recipe from Relish
For the Cake
- 1.5 cups all purpose flour
- 1 cup plain greek yogurt preferably full fat
- 3/4 cup sugar
- 3 Tbsp brown sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp fresh grated ginger
- 1 tsp orange zest
- 1/3 cup coconut oil melted
For the Glaze
- 1/4 cup turbinado sugar
- 1/4 cup fresh squeezed orange juice
For the Icing
- 3/4 cup powdered sugar
- 2 tbsp fresh squeezed and strained orange juice
For the Candied Oranges
- 1 medium orange
- 1.5 cups water
- 1/2 cup sugar
Preheat the oven to 350. Combine flour, baking powder, and salt in a small bowl. In a medium bowl, whisk together the yogurt, eggs, oil, vanilla, ginger, orange and lemon zests, brown sugar, and 1 cup of sugar.
Slowly mix the dry into the wet ingredients and continue to whisk until the ingredients are combined well.
Pour into a greased 8×4 bread pan and bake for 40 minutes.
Heat 1/2 sugar and orange juice over medium heat and stir until all the sugar is dissolved. Slice the oranges about 1/4 inch thick. Bring to a sugar mixture to a boil, then add the orange slices. Reduce the heat to low, then allow to cook for about 20 minutes.
Remove the oranges and place on a wire rack to cool.When the cake is cooling, place it on a wire rack over a plate.
Poke holes in the top with a toothpick, then drizzle the glaze over it. It will drip down the sides onto the plate, so spoon the glaze over the cake a few times. Allow to cool completely.
Whisk together the powdered sugar and 2 tbsp orange juice, then pour over the cooled cake. Again, as it drips onto the plate below, you can spoon it over the cake a few times.
Lay the candied orange slices on the cake, slice into generous portions and enjoy!!