Ginger Pound Cake
Elevate your dessert game with this rich and aromatic Ginger Pound Cake, a perfect balance of spicy warmth and buttery decadence. Infused with ground ginger and studded with finely chopped crystalized ginger, this cake offers a delightful twist on the classic pound cake, delivering zesty bursts of flavor in every bite. Made with simple pantry staples and ready in just under 90 minutes, this moist loaf cake is ideal for holiday gatherings, afternoon tea, or as a cozy treat for chilly evenings. The velvety crumb pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce, while the spicy-sweet ginger flavor makes it a standout choice for lovers of bold, comforting desserts. Whether you're a seasoned baker or a beginner, this recipe is as easy to prepare as it is irresistibly delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 0.5 cup Crystalized ginger (finely chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together all-purpose flour, ground ginger, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the finely chopped crystalized ginger with a spatula.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 746.0 g | 271% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 503.6 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 596 mg | 46% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1054 mg | 22% | |
*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.
