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Triple Ginger Pound Cake Recipe - a warmly spiced pound cake perfect for any occasion
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5 from 4 votes

Triple Ginger Pound Cake Recipe

Cook Time 50 minutes
Total Time 50 minutes
Servings 2 loaf cakes
Author Adapted from The Betty Crocker Cookbook


  • 3 cups all purpose plain flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup finely chopped crystallised ginger
  • 2 cups white sugar
  • 1 cup butter softened (preferably unsalted)
  • 2 teaspoons grated ginger root
  • 1 teaspoon vanilla
  • 4 large eggs at room temperature
  • 1 cup buttermilk
  • For the vanilla glaze
  • cup butter softened
  • 2 cups icing sugar
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons hot water
  • For the ginger glaze
  • ½ cup icing sugar confectioner's sugar
  • 1 teaspoon ground ginger
  • 3 to 4 tablespoons water


  • Preheat the oven to 350°F (170°C - I set my fan oven at 155°C).
  • Grease and flour or line two 2 pound loaf pans.
  • In a medium bowl, mix together the flour, ginger, baking powder and salt.
  • Gently stir the chopped crystallised ginger through the flour mixture so it doesn’t stick together.
  • Set aside.
  • Put the sugar, butter, ginger root, vanilla and eggs in a large bowl.
  • Using an electric mixer, blend these ingredients together on low.
  • Then turn the mixer to high and beat together for about 3 to 4 minutes.
  • Scrape the bowl occasionally.
  • Using a low speed, beat the flour mixture into the sugar mixture alternately with the buttermilk.
  • Pour into the prepared pans.
  • Bake for 50 to 60 minutes or until a skewer inserted in the centre of the cakes comes out clean.
  • Cool for 20 minutes, before removing from the pans and allowing to cool completely on a rack. Serve sprinkled with icing sugar, or drizzled with vanilla or ginger glaze.
  • To make the vanilla glaze:
  • Blend the butter and the icing sugar together in an electric mixer.
  • Beat in the vanilla.
  • Gradually add the hot water, a bit at time, until a syrupy consistency is reached.
  • Drizzle over the cakes.
  • Allow the glaze to set before slicing the cakes.
  • To make the ginger glaze:
  • Whisk the icing sugar and the ground ginger together with a fork.
  • Gradually add the water, whisking well after each addition, until a smooth, drizzle-able consistency is reached.
  • Drizzle over the cakes. Allow the glaze to set before slicing the cakes.
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