Ingredients for Yogurt Marmalade Cake
- All Purpose Flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Plain Low Fat Yogurt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon, Zest Of
- 1/2 cup canola oil
- Orange Marmalade
- 1 cup plain yogurt
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How to Make Yogurt Marmalade Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, whisk together 1 cup plain yogurt, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1/2 cup canola oil until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small saucepan, combine 1 cup marmalade and 1/4 cup plain yogurt.
- Heat over low heat, stirring occasionally, until the marmalade is melted and the mixture is smooth.
- Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
159g
Fat
10g
Carbs
19g
