French Yogurt Cake with Marmalade Glaze

Tuesday August 23, 2016

This is a quick bread that has been a home baker’s delight for many years. It is easy as it utilizes basic methods and tastes like a whole lot more. The yogurt makes it tender. Dorie Greenspan brought it back to be noticed again. Its a great basic cake, baked in a loaf pan, to give as a gift or make as a birthday cake.

Makes 8 servings

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt or lemon yogurt
3/4 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup light olive oil
1/4 cup lemon, orange, lime, or grapefruit marmalade (for glaze)
1 teaspoon water

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal, ceramic, or Pyrex loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place the pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir marmalade and 1 teaspoon 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.

Recipe and text copyright Beth Hensperger 2016
Recipe and text copyright Dorie Greenspan 2002
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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