Holiday Ginger Pound Cake

Lynnda Cloutier


Keep a pound cake on hand in the freezer to serve guests that drop by during the holidays. To freeze the cake, put the completely cooled cake on baking sheet and freeze it just til firm. Once firm, put the cake in a freezer bag or container, seal, label and date. Freeze for up to 3 months. When ready to serve, unwrap cake and let it stand at room temperature several hours to thaw
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pinch tips: How to Measure Ingredients



3/4 cup butter or margarine, softened, 1 1/2 sticks
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla extract
1 tsp. freshly grated lemon peel
2 1/4 cups flour
2 tsp. baking powder
1 1/2 tsp. ground ginger
3/4 tsp. salt
1 cup plain yogurt

Directions Step-By-Step

Using electric mixer, beat butter and sugar til light. gradually add eggs, vanilla and lemon peel, beating til well blended.
In small bowl, mix flour, baking powder, ginger, and salt. Add to butter mixture, 1/3 at a time, alternating with yogurt and mixing til just blended. Spoon into floured greased 9 x 5 inch loaf pan.
Bake at 350 for 1 hour and 15 minutes or til wooden pick inserted into center comes out clean. Cool in pan on wire rack 15minutes. Remove from pan and cool completely on wire rack.
To make small pound cake loaves instead of one large loaf, spoon batter into three floured greased 5 x 3 inch loaf pans. Bake for 50 to 60 minutes. If desired, dollop slices of pound cake with whipped cream, top with berries and garnish with mint sprigs and sprinkle of ground spice, such as cinnamon or nutmeg.

About this Recipe

Course/Dish: Cakes
Hashtag: #holiday