Yoghurt Cake With Marmalade Glaze

READY IN: 1hr 5mins
Recipe by MarieRynr

This pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile. Enjoy a slice for breakfast with a steaming mug of coffee, or serve it after dinner with fruit coulis or whipped cream.

Top Review by NurseJaney

I have had the 2005 issue of Bon Appetite with a Flag on this recipe for -- well, 5 years ! Finally baked it today and wondered if anyone had posted on Zaar -- Surprise-Surprise -- already here ! It is a peculiar preparation, 'specially the part about "folding in the vegetable oil". It truly is a lovely, tender cake, and would serve anywhere where pound cake may be incorporated -- as in a trifle -- without the glaze. Thanks for posting -- I can now pitch my old magazine copy !!

Ingredients Nutrition

Directions

  1. Position rack in center of oven and preheat to 350*F.
  2. Generously butter a 8 1/2 X 4 1/2 X 2 1/2 inch metal loaf pan.
  3. sift flour, baking powder and salt into a medium bowl.
  4. Combine yogurt, sugar, eggs, lemon peel and vanilla in a large bowl; whisking until well blended.
  5. Gradually whisk in dry ingredients.
  6. Using a rubber spatula, fold in oil.
  7. Transfer batter to a prepared pan.
  8. Place pan on a baking sheet.
  9. Place in the oven and bake until cake begins to pull away from the sides of pan and tester inserted comes out clean, about 50 minutes.
  10. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake and turn cake out onto rack.
  11. Turn cake upright on rack and cool completely.
  12. Stir marmalade and 1 tsp of water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake.
  13. Let glaze cool and set.
  14. Cut cake crosswise into slices.

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