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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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.

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    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
    36%
    Total Fat 16.4 g
    25%
    Saturated Fat 2.0 g
    10%
    Cholesterol 82.1 mg
    27%
    Sodium 299.0 mg
    12%
    Total Carbohydrate 59.1 g
    19%
    Dietary Fiber 0.7 g
    3%
    Sugars 39.7 g
    159%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    lemons, zest of

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