If I had to pick only one baked good to make for the rest of my life, it would probably be pound cake. Pound cakes, so named because the original recipe called for 1 pound each of butter, eggs, flour and sugar, are so simple and easy to make. Most of the recipes I use call for one bowl, which makes for easy cleanup. They’re also easy to make pretty, just sprinkle some powdered sugar on or top with a sweet glaze.
The original pound cake recipe is thought to have originated in Northern Europe in the 1700s. Many people during this time period couldn’t read, so having a recipe that contained easy to remember ingredients made things more accessible to more people. Over time, the ingredients have changed a lot in pound cakes. This recipe doesn’t have any butter in it and the flour is gluten-free but the name has stuck.
My favorite pound cake recipes have a citrus flavor – though I love making pumpkin and chocolate cakes too!
This pound cake, also called yogurt cake, has a ton of lemony-citrus flavor, plus a little gingery spice! My local ingredients are Snowville Creamery Lemon-Ginger dessert yogurt and some Snowville milk.
Snowville Creamery is located in Pomery, Ohio (Meigs County). They get their milk from eleven different dairy farms in southeastern Ohio. The cows are pasture grazed and the milk is pasteurized at a low temperature and not homogenized (the cream in their milk naturally rises to the top, so shake well before enjoying!).
In addition to cultured products like their yogurts, Snowville also makes whole milk, 2% reduced fat milk, fat-free milk and chocolate milk. The chocolate milk is heaven in a cup, I love it! Snowville also makes whipping cream, half & half and crème fraîche.
Check out Snowville’s website to find a retailer in your area who carries their products.
GF Snowville Lemon-Ginger Yogurt Cake
Makes 1 9x5x3″ loaf
- ½ cup coconut flour
- ½ cup millet flour
- ½ cup sorghum flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup Snowville Lemon-Ginger yogurt, stir well before measuring
- 1/2 cup sugar
- 3 large eggs Lemon zest (from 2 lemons)
- 1/2 teaspoon vanilla extract
- 2/3 cup Snowville milk
- 1/2 cup olive oil
- 1 tablespoon sugar
- 6 tablespoons lemon juice
- 1 cup powdered sugar
- 2 teaspoons ginger
- 3 tablespoons lemon juice
Directions: Preheat the oven to 350°F. Lightly grease a bread loaf pan with olive oil and line with parchment paper, grease the paper. In a large bowl, mix the coconut flour, millet flour, sorghum flour, baking powder, salt and xanthan gum. Add the Lemon-Ginger yogurt, sugar, eggs, lemon zest, vanilla extract, milk and olive oil. Mix well. Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cover pan lightly with parchment paper or aluminum foil to prevent the top from burning. While the cake is baking, microwave the six tablespoons of lemon juice and tablespoon of sugar in a bowl for approximately 15-second intervals. The sugar should dissolve, making the mixture clear. Set aside and allow to cool. Once the cake is done baking, let it to cool for about 10 minutes in the pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Mix the powdered sugar, ginger and lemon juice until well combined. Drizzle over cake. Cool before slicing and enjoying! Store cake in the refrigerator for three to five days.
Snowville images in this blog post are from Snowville Creamery.