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 !!
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon packed finely grated lemon, rind of
- 1⁄4 teaspoon vanilla extract
- 1⁄2 cup vegetable oil
- 1⁄4 cup lemon marmalade or 1⁄4 cup orange marmalade or 1⁄4 cup grapefruit marmalade
- 1 teaspoon water
Directions See How It's Made
- Position rack in center of oven and preheat to 350*F.
- Generously butter a 8 1/2 X 4 1/2 X 2 1/2 inch metal loaf pan.
- sift flour, baking powder and salt into a medium bowl.
- Combine yogurt, sugar, eggs, lemon peel and vanilla in a large bowl; whisking until well blended.
- Gradually whisk in dry ingredients.
- Using a rubber spatula, fold in oil.
- Transfer batter to a prepared pan.
- Place pan on a baking sheet.
- 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.
- Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake and turn cake out onto rack.
- Turn cake upright on rack and cool completely.
- Stir marmalade and 1 tsp of water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake.
- Let glaze cool and set.
- Cut cake crosswise into slices.