This is delightfully light and moist. And is iced with a thin creamy glaze. It doesn’t sound like something I would normally even try but boy does it look mouth-watering. Enjoy!
Orange Yogurt-Marmalade Cake
- 1-1/2 cup All-purpose Flour
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup (heaping) Plain, Lowfat Yogurt
- 1 cup Sugar
- 3 whole Eggs
- 1 teaspoon Vanilla
- 1 whole Zest Of Lemon
- 1/2 cup Canola Oil
- 1/2 cup Prepared Orange Marmelade
- 1/4 cup Yogurt
Preheat oven to 350 degrees.
Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.
In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. DON’T beat the heck out of it; just mix it gently ’til combined. There should be just a few lumps. Don’t let ‘em scare you. Pour over dry ingredients and mix until just combined; do not over beat.
Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.