Healthier Ginger-Lemon Pound Cake
It's moist with a crunchy crust that just melts in your mouth, and the flavor is a little tangy from lemon with subtle hints of ginger for the cake with your hot tea or morning coffee!
Ingredients
Servings: 10
- 1 1/2 cup All Purpose Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- 2/3 cup Granulated Cane Sugar
- 1/2 cup Butter, softened
- 1/3 cup Bubbies' Naturally Fermented Sauerkraut, finely chopped
- 1/4 cup Whole Milk
- 2 large Eggs
- 2 tbsp. Lemon Juice
- 2 tbsp. Fresh Ginger, peeled and grated
- 1 tbsp. Lemon Zest
Instructions
- Preheat oven to 350F. Lightly grease a loaf pan, then line with parchment paper so that you have two sleeves for easy pull-out.
- In a large bowl, mix the flour, baking powder, and salt together until evenly incorporated.
- In a separate mixing bowl, beat the softened butter, sugar, and eggs together until creamy.
- Stir in the chopped sauerkraut, milk, lemon juice, lemon zest, and grated ginger.
- Add the flour mixture into the sauerkraut mixture. Stir until well-combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf cake to cool for at least 15 minutes before adding a glaze (powdered sugar, lemon juice, and lemon zest). Enjoy!