Ingredients for Crystallized Ginger Yoghurt Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- Almond Extract
- 3 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Greek Yogurt
- 1 cup finely chopped crystallized ginger
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How to Make Crystallized Ginger Yoghurt Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the crystallized ginger and vanilla extract.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
214 g
Sugar
1209g
Fat
616g
Carbs
181g
