keljonma
Epicurean Goddess
Yogurt Marmalade Loaf Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain yogurt (not non-fat)
1 cup sugar
3 large eggs
Zest of 1 lemon or 1 small orange
1 teaspoon almond or vanilla extract
1/2 cup vegetable oil
Glaze:
1/4 cup orange marmalade or apricot or peach preserves
1 teaspoon water
Place oven rack in center position. Preheat oven to 350F.
Grease or spray a loaf pan with no stick cooking spray; set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the yogurt, sugar, eggs, lemon peel and almond extract; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Transfer mixture to prepared loaf pan.
Bake until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.
Meanwhile, combine marmalade and water in a small saucepan over medium heat. Stir until marmalade melts. Brush warm glaze over top of cake; let cool until set. Cut crosswise into slices to serve. Serves 8
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain yogurt (not non-fat)
1 cup sugar
3 large eggs
Zest of 1 lemon or 1 small orange
1 teaspoon almond or vanilla extract
1/2 cup vegetable oil
Glaze:
1/4 cup orange marmalade or apricot or peach preserves
1 teaspoon water
Place oven rack in center position. Preheat oven to 350F.
Grease or spray a loaf pan with no stick cooking spray; set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the yogurt, sugar, eggs, lemon peel and almond extract; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Transfer mixture to prepared loaf pan.
Bake until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.
Meanwhile, combine marmalade and water in a small saucepan over medium heat. Stir until marmalade melts. Brush warm glaze over top of cake; let cool until set. Cut crosswise into slices to serve. Serves 8
