Yogurt Cake with Marmalade Glaze
Celeste Statler
Marvelous French dessert that can even be eaten for breakfast as well!
ingredients
- POUND CAKE:
- 1 1/2 cups allpurpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon (packed) finely grated lemon peel
- 1/4 teaspoon vanilla extract
- 1/2 cup vegetable oil (I use Enova)
- GLAZE:
- 1/4 cup lemon, orange, or grapefruit marmalade
- 1 teaspoon water
directions
- 1
Position rack in center of oven and preheat to 350 degrees F. Generously butter 8 1/2 x 4 1/2 x 2 1/2 inch metal loaf pan. Sift flour, baking powder and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel and vanilla in another large bowl. Whisk in flour mixture. Using a rubber spatula, fold in oil. Transfer batter to prepared loaf pan. Place loaf pan on a baking sheet.
- 2
Place cake on baking sheet in oven and bake until cake begins to pull away from the sides of the loaf pan and a toothpick inserted into the center comes out clean, about 50 minutes. Cool cake in pan on rack for 5 minutes. Cut around the sides of the pan to loosen the cake. Turn cake out onto the rack, turn cake upright on the rack and cool completely. (Can be made 1 day ahead. Wrap in plastic wrap and store at room temperature.)
- 3
Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of the cake. Let glaze cool and set. Cut cake crosswise into slices.
notes
Loved by all who try it -except Fred, Fritz and Maude! (Go figure!)
Source: Celeste Statler
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