Yogurt Marmalade Cake

This has become one of my very most favorite new recipes of 2008. I found the recipe on Pioneer Woman’s site, and starred it for future reference.

I doubled the recipe and froze one of the loaves, which worked well and allowed me to serve one at each of our brunches. The yogurt creates the moistest cake. YUM!!!


Yogurt Marmalade Cake
from The Pioneer Woman Cooks

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 heaping cup of plain, lowfat yogurt
1 cup sugar
3 eggs
1 teaspoon vanilla
Zest of 1 lemon
1/2 cup Canola oil
1/2 cup prepared orange marmalade
(Note: I used Smuckers’ Sugar-free Orange Marmalade)
1/4 cup yogurt

Preheat oven to 350 degrees.

Spray loaf pan with nonstick baking spray. Sift together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat.

Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan.

While cake is cooling, pour marmalade into pan. Heat on low until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.


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