?Yogurt Cake With Marmalade Glaze?
Adapted from Epicurious.
It was called a French yogurt cake, but Italian plum cake (pronounced ploom) is very similar without the marmalade. Whatever the origin, it's simply a delicious vanilla-citrus cake.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain or vanilla whole-milk yogurt
1 cup sugar
3 large eggs
Zest from 1 lemon
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup lemon, orange, or grapefruit marmalade (for glaze) -- I used homemade triple citrus marmalade.
* Preheat oven to 350°F. Grease loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon zest, vanilla and oil in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Transfer batter to prepared pan. Place pan on baking sheet.
* Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Spread marmalade on hot cake. Let cake cool and glaze set. Cut cake crosswise into slices. Enjoy!