Glazed Citrus Ginger Pound Cake with Candied Oranges
Super delicious and such a crowd pleaser, filled with orange, lemon, and ginger flavors!
Servings 8 servings
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
- 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.
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