French Yogurt Cake

French Yogurt Cake with Marmalade Glaze from

 Baking: From My Home to Yours by Dorie Greenspan

This is my favorite version of a pound cake or tea cake.  The recipe calls for yogurt and oil rather than butter and milk.  You may choose to omit the ground almonds and use an additional 1/2 cup of all-purpose flour but unless you have a nut allergy, I would strongly suggest using the almonds.  I eliminate the glaze because I find the cake sweet and moist enough.  Besides, I love toasting a slice on a grill pan and the glaze makes that too messy.  Serve this delicious cake with coffee or tea, plain or with a dollop of whipped cream or compote of berries on the side.

1 cup all-purpose flour
1/2 cup ground almonds
(or omit the almonds and use and additional 1/2 cup all-purpose flour)
2 teaspoons baking powder
pinch of salt
1 cup sugar
grated zest of 1 lemon ( I use an orange instead)
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil such as safflower or canola
Preheat oven to 350 degrees F.  Place rack in center of oven.  Generously butter an 81/2 x41/2-inch loaf pan.
Whisk together flour and ground almonds if using them, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.  Add the yogurt, eggs and vanilla and whisk vigorously until the mixture is very well blended.  Still whisking, add the dry ingredients, then switch to  large rubber spatula and fold in the oil. 

You'll have a thick, smooth batter with a slight sheen.  Scrape the batter into the pan.

Bake for 50-55 minutes, or until the cake begins to come away from the sides or the pan.  It should be golden brown and a thin knife inserted into the center will come out clean.  Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan.  Unmold, and cool to room temperature right side up on the rack.  

To make the glaze:  Put 1/2 cup lemon marmalade, strained, in a small saucepan or a microwave-safe bowl, stir in 1 teaspoon water and heat until the jelly is hot and liquefied.  Using a pastry brush, gently brush the cake with the glaze.