Fresh Ginger Pound Cake
ā±ļø Prep: 15 minš³ Cook: 75 min
Ingredients
| 360 g | whole wheat flour | |
| 2 tsp | 10 ml | baking powder |
| 3/4 tsp | 3.8 ml | salt |
| 120 ml | plain yogurt | |
| 60 ml | milk, or milk alternative | |
| 3 | large eggs, or egg substitute | |
| 170 g | light butter spread | |
| 200 g | granulated sugar | |
| 1 strip | lemon peel | |
| 1 tsp | 5 ml | vanilla extract |
| 1 1/2 tsp | 7.5 ml | fresh ginger root |
Instructions
- Preheat oven to 350Ā°F (180Ā°C). Lightly coat a 9-inch x 5-inch (23cm x 13cm) loaf pan with cooking spray.
- Combine flour, baking powder and salt in a medium-size mixing bowl. Set aside.
- Place remaining ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 45 seconds.
- Pour wet ingredients into dry and mix by hand until thoroughly combined.
- Pour into prepared loaf pan and bake for 1 hour and 15 minutes or until knife inserted in center comes out clean.
Chef's Notes: Use 2 cups (400 g) of wheat berries in place of whole wheat flour. Grind berries into flour using a Vitamix Dry blade container for 1 minute on High prior to using in recipe.