A sweet, moist cake that can be enjoyed any time of the day, breakfast, lunch or dinner!
| 3 | c | flour |
| 1 1⁄2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 2 | tsp | ground ginger |
| 1 | tsp | cinnamon |
| 18 | tbsp | unsalted butter (softened) |
| 1 3⁄4 | c | sugar |
| 5 | eggs | |
| 1 | tsp | vanilla extract |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | c | orange juice |
| Confectioner's sugar for dusting |
Preheat oven to 325°.
Grease and flour a bundt cake pan.
In a medium bowl, sift flour, baking soda, baking powder, salt, ginger and cinnamon together.
In a large bowl, beat butter until creamy.
Add sugar and beat until fluffy.
Add eggs one at a time, beat well after each.
Fold in orange juice and vanilla.
Add the dry ingredients in 3 additions, alternating with the yogurt.
Blend well.
Spoon mixture in pan and bake until sides of cake pull away from pan, about 45-50 minutes.
Cool in pan for 10 minutes then turn cake out onto cooling rack.
Once cool dust with confectioner's sugar.