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
For the Cake
- 1 1/2 cups all purpose flour
- 2 extra large eggs room temperature
- 1 cup plain greek yogurt preferably full fat
- 3/4 cup sugar
- 3 Tablespoon brown sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoons salt
- 1 teaspoons vanilla extract
- 1 teaspoons fresh ginger grated
- 1 teaspoons orange zest grated
- 1/2 teaspoons lemon zest grated
- 1/4 cup coconut oil warmed just enough to become liquid
- 1 medium orange
- 1.5 cups water
- 1/2 cup sugar
- 1/4 cup turbinado sugar
- 1/4 cup freshly squeezed orange juice
- 1 teaspoons lemon juice
- 1/2 – 3/4 cup powdered sugar
- 2 Tablespoon fresh squeezed and strained orange juice
Prep the Cake
- Preheat the oven to 350 F. Combine flour, baking powder, and salt in a small bowl. In a medium bowl using a hand mixer on low, blend together the yogurt, sugars and egg. Slowly blend in the oil, vanilla, ginger, orange and lemon zests.
- Carefully mix the dry into the wet ingredients and continue to whisk until the ingredients are combined well.
- Greased an 8×4 bread pan, pour the mixture into it, and bake for 45 minutes. Test with a toothpick to make sure it's cooked through.
- Slice the oranges about 1/4 inch thick. Bring the water and sugar mixture to a low simmer, then add the orange slices. Keeping the heat on low, allow to cook for about 30 minutes, stirring and turning occasionally.
- Remove the oranges and place them on a wire rack to cool and dry.
Glaze the Cake
- While the cake is cooling, take it out of the pan and place it on a wire rack over a plate or baking sheet.
- Heat the sugar and orange juice over medium heat and stir until all the sugar is dissolved. Poke about 10 holes in the top of the cake with a toothpick, then drizzle all of the glaze over it. It will drip down the sides onto the plate, so spoon the glaze over the cake a few times.
Ice the Cake
- Once the cake it cool, 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.
- Arrange the candied orange slices on the cake, slice into generous portions and enjoy!!