I have a favorite recipe from Epicurious for Yogurt Cake with Marmalade Glaze – all the satisfaction of a pound cake without the ton of butter, laced with lemon rind and topped with lemon marmalade. But yesterday, Melissa Clark’s recipe on the NYT site inspired me to incorporate one of her ideas for her Orange Marmalade Cake to create something new, which I knew would turn out beautifully in my new W-S gold touch loaf pan.
YOGURT & GRAPEFRUIT MARMALADE POUND CAKE
1-1/2 cups AP flour
2 tsp baking powder
1/4 tsp salt
1 cup plain whole milk yogurt (I use goat milk yogurt)
3/4 cup sugar
3 large eggs
1/2 cup pink grapefruit marmalade, divided (or lemon or orange marmalade – but be sure it’s high quality with lots of thick cut pieces of citrus)
grated rind of 1 lemon
1/4 tsp vanilla extract
1/2 cup vegetable oil
1 tsp water
Preheat oven to 350 and lightly butter an8-1/2 x 4-1/2 (or 9 x 5) loaf pan
In medium bowl, stir together flour, baking powder and salt. In large bowl, combine yogurt, sugar, eggs, lemon peel and vanilla and whisk until smooth. Then add 1/4 cup of the marmalade and whisk again. Add the vegetable oil and fold in until completely incorporated. Gradually whisk in dry ingredients and pour batter into prepared pan. Place loaf pan on a baking sheet in center of oven and bake about 50-55 minutes until golden brown and cake begins to pull away from sides of pan.
Let cool on a rack about 5 minutes, then remove from pan and cool completely before glazing. Gently heat the remaining marmalade with 1 tsp water and brush all over the cake.