This ginger vanilla pound cake was my attempt to make a soft, buttery, moist pound cake with half of the butter required, while still keeping that unique pound cake characteristics.
I love pound cake 🍰😋😋! That dense, yet soft and moist buttery cake is so delicious I could eat at least two pieces. It’s the butter that makes pound cake taste so good 😋. Sometime’s it’s just easier to eat a piece of cake not knowing exactly what’s in it 🤔, because then we can blissfully enjoy our cake clueless as to how much fat and sugar are in each piece 🍰😋😊. That is my love/hate/love affair with poundcake 💛💔💛.
It’s the Greek yogurt, fresh grated ginger, and orange juice that give my pound cake that wonderful dense, buttery moist texture without all that butter. Try it!
Ginger Vanilla Pound Cake with Golden Raisins & Orange
makes 2 pound cakes
- 2 cups of all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sugar
- 2 tsp ginger powder
- 1/2 cup softened butter (1 stick), plus about 1 tsp softened butter for pan
- 2 large eggs
- 1 cup Greek yogurt
- 1/4 cup orange juice
- 2 tsp orange zest
- 4 tbsp grated fresh ginger
- 2 tsp Vanilla
- 1/4 cup golden raisins plumped up in 1/2 cup hot water and then drained
- 1/4 cup soft crystallized ginger finely chopped
- Preheat oven to 350 degrees. Butter two 8-inch poundcake pans. Butter the pans, and line bottom with parchment paper. Butter the parchment paper and flour inside of pans, tapping excess out.
- In a medium bowl sift together flour, baking powder, baking soda, ginger powder and salt.
- In another bowl whip together softened butter, Greek yogurt, orange juice, eggs, vanilla, fresh ginger, orange zest, and sugar until creamy.
- Combine the liquid mixture with the flour mixture until creamy.
- Add crystallized ginger and raisins and mix-in.
- Pour the cake batter into the baking pans and bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Once cake is done, let the cake cool for 1 hour.
- When ready to serve dust with powdered sugar and decorate with edible chrysanthemum petals.
This cake tastes even better the next day! Serve vanilla ginger poundcake with coffee or tea for the perfect morning coffee treat, or for a great afternoon dessert.