Crystallized Ginger Yoghurt Pound Cake
Discover the perfect balance of cozy warmth and bright flavor with this Crystallized Ginger Yoghurt Pound Cake. Infused with finely chopped crystallized ginger, this moist and tender cake gets its rich texture from creamy Greek yoghurt, while a hint of vanilla adds classic depth. The zingy ginger pieces bring bursts of sweetness and spice to every bite, creating a unique twist on a traditional pound cake. For an extra layer of indulgence, a tangy lemon glaze can be drizzled on top, complementing the cake's subtly spiced profile. With only 15 minutes of prep and simple, pantry-friendly ingredients, this show-stopping loaf is easy enough for weeknight baking yet elegant enough for special occasions. Perfect as a tea-time treat or a cozy dessert, this cake is a must-try for fans of bold flavors and tender crumb.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 3 large Eggs
- 0.75 cups Plain Greek yoghurt
- 1 teaspoon Vanilla extract
- 0.5 cups Crystallized ginger, finely chopped
- 0.5 cups Powdered sugar (for optional glaze)
- 2 tablespoons Lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with butter or non-stick spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
Mix in the Greek yoghurt and vanilla extract until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the finely chopped crystallized ginger using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, prepare a glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake before serving.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 559.5 g | 203% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 367.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
