Yogurt-Marmalade Cake

By Trix

Ingredients

• ORANGE GLAZE:
• 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

Details

Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Slowly, over time, I created my own version, based on the magazine recipe but tweaked in several ways to most closely resemble my ballet friend’s famous marmalade muffins. In my opinion, the yogurt is what makes the cake wonderful: it’s moist, light, spongy and delicious. And the orange marmalade icing (which also contains yogurt) just takes it over the top. If you’ve been scared of orange marmalade your whole life, you don’t have to be afraid anymore.

First, preheat the oven to 350 degrees. Next, grab the most beat up, spotted loaf pan you have. (Just kidding; it doesn’t have to be beat up and spotted. But it would sure make me feel better.)

Now grab this. Oh sure—you can grease and flour the pan if it makes your skirt fly up. But in my experience, nothing works better than this. And that’s all I’m gonna say about THAT.

Now. Normally, I hate sifting flour mixtures. And a lot of the time, I rebel and act like I know better than anyone and just ignore any and all instructions that involve sifting. But with this pound cake, I sift. Forgive me, I SIFT!

Add 2 teaspoons baking powder…

Add 1 cup of sugar…

Now add 1 teaspoon vanilla.

Whisk the mixture until combined…

Then pour it into the flour mixture…

And as you’re mixing it together, pour in 1/2 cup Canola oil.

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 the mixture into the prepared loaf pan, and bake at 350 degrees for 45 minutes.

While the cake is cooling, dump 1/2 cup orange marmalade into a pan over low heat.

Stir a couple of times until melted…

Then dump in a heaping 1/4 cup plain yogurt. Turn off the heat.

Now stir to thoroughly combine.

Remove the cake from the pan (it should fall out easily if you took my advice and used that stuff in the blue can) and place it on a plate or a platter that makes your heart go pitter pat.

While the cake is still slightly warm, give the icing one last stir and slowly pour it over the top of the cake.

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. 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.