Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Yogurt Cake With Marmalade Glaze




Source of Recipe


Bon Appetit 2/05






Recipe Introduction


Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile. Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.





List of Ingredients



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






Instructions



1. Position rack in center of oven and preheat to 350 degrees. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemonpeel, 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 pan on baking sheet.
   
2. 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.)
   
3. Stir marmalade and 1 tsp 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.
   






Final Comments


8 servings