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    You are in: Home / Recipes / Yogurt-Marmalade Cake Recipe
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    Yogurt-Marmalade Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Redsie's Note:

    From Pioneer Woman. Looks soooo good!!

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    Units: US | Metric



    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Spray loaf pan with nonstick baking spray.
    3. 3
      Sift together flour, baking powder, and salt. Set aside.
    4. 4
      In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined.
    5. 5
      Pour over dry ingredients and mix until just combined; do not overbeat.
    6. 6
      Pour into loaf pan and bake for 45 minutes.
    7. 7
      Remove and allow to cool slightly. Remove from pan.
    8. 8
      While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

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    Ratings & Reviews:

    • on October 26, 2009


      This definitely lived up to expectations. Easy, fast, and well liked by everyone.

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    • on July 24, 2008


      Wonderful cake! I've made this once already and have another in the oven as we speak. I use 1 t lemon extract for the lemon zest. Thanks for the recipe, Redsie!

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    • on July 19, 2008


      I might call this Flexible Cake. I didn't have yogurt, so used fat-free sour cream. Didn't have lemon zest, so used 1/2 tsp. of dried orange peel. Didn't have a whole 1/2 cup of orange marmalade, so used some apricot preserves to round it out. Turned out absolutely wonderful. Moist on the inside, slight crunch on the outside. One note: the instructions don't tell you what to do with the 1 cup of plain yogurt. Begin step 4 with the yogurt -before adding the sugar. Thanks for a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yogurt-Marmalade Cake

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 405.3
    Calories from Fat 147
    Total Fat 16.4 g
    Saturated Fat 2.0 g
    Cholesterol 82.1 mg
    Sodium 299.0 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 0.7 g
    Sugars 39.7 g
    Protein 6.7 g

    The following items or measurements are not included:

    lemons, zest of

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