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Citrus Ginger Pound Cake

Glazed Citrus Ginger Pound Cake with Candied Oranges

Super delicious and such a crowd pleaser, filled with orange, lemon, and ginger flavors!
Course Dessert
Cuisine American
Keyword Healthier Dessert
Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings 8 servings
Calories 425kcal


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 Tbsp brown sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp fresh ginger grated
  • 1 tsp orange zest grated
  • 1/2 tsp lemon zest grated
  • 1/4 cup coconut oil warmed just enough to become liquid

Candied Oranges

  • 1 medium orange
  • 1.5 cups water
  • 1/2 cup sugar


  • 1/4 cup turbinado sugar
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp lemon juice


  • 1/2 - 3/4 cup powdered sugar
  • 2 tbsp 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 8x4 bread pan, pour the mixture into it, and bake for 45 minutes. Test with a toothpick to make sure it's cooked through.

Candied Oranges

  • 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!!


This recipe is based on an Orange Ginger Pound Cake recipe from Relish


Calories: 425kcal | Carbohydrates: 82g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 180mg | Potassium: 229mg | Fiber: 1g | Sugar: 63g | Vitamin A: 112IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg