Yogurt Cake with Marmalade Glaze Recipe

Name: Yogurt Cake with Marmalade Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup plain whole-milk yogurt; 1 cup sugar; 3 large eggs; 1 teaspoon (packed) finely grated lemon peel; 1/4 teaspoon vanilla extract; 1/2 cup vegetable oil; 1/4 cup lemon, orange, or grapefruit marmalade (for glaze); 1 teaspoon water

Servings: persons

1
Position rack in center of oven and preheat to 350F.
2
Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
3
Sift flour, baking powder, and salt into medium bowl.
4
Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended.
5
Gradually whisk in dry ingredients.
6
Using rubber spatula, fold in oil.
7
Transfer batter to prepared pan.
8
Place pan on baking sheet.
9
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.
10
Cool cake in pan on rack 5 minutes.
11
Cut around pan sides to loosen cake.
12
Turn cake out onto rack.
13
Turn cake upright on rack and cool completely.
14
(Can be made 1 day ahead.
15
Wrap and store at room temperature.)
16
Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts.
17
Brush hot mixture over top of cake.
18
Let glaze cool and set.
19
Cut cake crosswise into slices.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup plain whole-milk yogurt, and more.

Yes, Yogurt Cake with Marmalade Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt Cake with Marmalade Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions