- ½ cup unsalted butter, softened
- 2 eggs
- 3/4 cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- 2 tablespoons grated lemon rind
- 1 teaspoon vanilla extract
- ½ cup yogurt
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons minced candied ginger
Preheat oven to 350 F. Grease a loaf pan and line the bottom with parchment paper.
Combine butter, eggs, sugar, flour, baking soda, salt, cardamom, lemon rind, vanilla extract and yogurt in a large bowl and beat with an electric mixer for 3 minutes or until well combined. Pour batter into prepared pan and bake for 45 minutes or until a cake tester comes out clean. Let cake cool in pan for 10 minutes, then turn out, peel off parchment and set on a rack. Prick top of cake liberally with a toothpick.
Combine sugar, lemon juice and candied ginger in a small pot over medium heat and boil for 1-2 minutes or until slightly thickened. Brush warm glaze all over cake, sprinkle with candied ginger and let cool completely. Serve with poached pears or dried fruit compote or on its own.