Tuesday, June 24, 2008

Lemon Yogurt Cake

This cake may be my new favorite thing. The delicate crumb is moist from the yogurt, and the lemon flavor light and fragrant. The cake itself is a bright sunny yellow, with a shiny glisten from the marmalade glaze. I can eat the whole loaf by myself, and with only 1/3 cup of oil, I don't feel so guilty when the plate is empty. If you're not a glutton like me, the cake will store nicely for a few days tightly covered. The yogurt and oil will keep it moist.

Feel free to experiment with this recipe. I'm sure it'll taste delicious flavored with orange or just plain vanilla.

Lemon Yogurt Cake
Make 1 loaf

1 1/2 cup all purpose flour
2 tsp baking powder
3 eggs
3/4 cup white sugar
1/4 tsp salt
1 cup plain yogurt (I used nonfat)
zest and juice of one lemon
1/3 cup vegetable oil

1/4 cup citrus marmalade
1 tsp water

For cake:
Sift together flour, baking powder and salt. Combine yogurt, eggs, sugar, lemon zest and juice, stirring until smooth. Gradually add in dry ingredients. Fold in vegetable oil. Pour into a greased 8.5x4.5x2.5 loaf pan, and place in a 350 degrees preheated oven. Bake for 45-50 minutes, until the cake pulls away from the sides of the pan and a toothpick comes out clean. Turn cake out onto a rack and let cool.

For glaze:
While the cake is cooling, heat up the marmalade with the water. Brush the top of the cake with glaze.

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