marmalade-glazed yogurt cake
It’s been a dreary couple of days so to cheer myself up I baked a cake yesterday evening for afters. This is a great cake to put together on the spur of a moment as it uses things that can usually be found in your fridge or pantry. The yogurt makes the cake nice and moist without the need for butter, and if you wish to make it even healthier you can substitute the vegetable oil with an extra 1/2 cup of yogurt. For the glaze use whatever fruit marmalade or preserve you have on hand, if you don’t have any you can do without but I do think the glaze adds a welcome touch of sweetness.
Marmalade-Glazed Yogurt Cake
(adapted from a Bon Appétit recipe)
makes 1 loaf cake
1 cup greek-style yogurt
1 cup caster sugar
1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
grated zest of one lemon
1/4 tsp vanilla extract
1/3 cup vegetable oil
3 large eggs
4 tbsp marmalade
butter (for greasing)
Preheat oven to 180°C (350°F).
Sift flour, baking powder, and salt into a bowl and set aside. In a large mixing bowl combine the yogurt, sugar, eggs, lemon zest, and vanilla extract and whisk until well blended. Gradually whisk in dry ingredients, then fold in the oil with a spatula (make sure the oil is well incorporated into the batter or your cake may come out a little greasy).
Pour batter into a buttered loaf tin and place onto a baking sheet. Place on the middle rack of the oven and bake for 50-55 minutes. When the cake starts to pull away from sides of tin and a skewer inserted into centre comes out clean, it’s ready.
Place cake (in the tin) on a rack to cool for 5 minutes, then turn it out onto a rack (run a knife between the cake and the sides of the tin to help release it). Turn cake upright on rack and leave to cool completely.*
Heat the marmalade and 1 tsp water in small saucepan over a medium flame until the marmalade has melted. Brush the hot glaze over the cake. Let glaze cool and set. Slice and eat!
* cake can be made 1 day ahead, just wrap in foil or cling film and store at room temperature.
gourmet traveller 
mmmh…cute me a slice for my coffee! YUMMY!!!
Yogurt is a great way to add moisture, isn’t it? I use it often in my gluten free baking because gluten free flours can be so dry. Other options I use are applesauce, dates, and buttermilk. None of them quite add the richness of butter but when the batter is flavorful it doesn’t matter. Did you try omitting the oil? Just curious what the results were because I’ve found that sometimes the baked good benefits from some form of fat. I guess it depends how important that is to you.
Hi Amy! I haven’t tried it with this particular cake but I have done with a very similar recipe. You’re right a little fat does give a better texture but it shouldn’t suffer too much- I just wanted to give everyone a lower fat option, with it being post-christmas period and all!
Perfect- I was just racking my brain thinking of what to do with the leftover marmalade I have from Christmas: http://thechickenlesskitchen.blogspot.com/2009/12/christmas-presents.html This cake sounds delicious! And what a beautiful picture. Have I ever told you how much I adore your black background? It really makes your bright food photos pop. Like the lobster and salmon in your banner, or this delicious-looking light-colored yogurt cake.
We got a couple jars during Christmas as well, and that’s what I used! And thanks, I was considering having a new background (for the new year) but I too love the way the pictures look against the black so opted to just change my header image :)
Great picture and recipe. Maybe I can try this with coconut yogurt.
this looks delicious and so moist. i love marmalade, and this would be a great new way to use it in a new way.
Your cake looks great and must be really tasty. I also love yogurt – it’s light and saves many calories. I just made a yogurt based cake myself, still cooling on the rack, and it’s very nice http://www.foodbuzz.com/recipes/1759435-zebra-cake.
Thanks for sharing!