French Yogurt Cake With Marmalade Glaze
- Total Time
- About 1 hour and 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 servings
- 1cup all-purpose flour
- ½cup ground almonds (or, if you’d prefer, omit the almonds and use another ½ cup all-purpose flour)
- 2teaspoons baking powder
- Pinch of salt
- 1cup sugar
- Grated zest of 1 lemon
- ½cup plain yogurt
- 3large eggs
- ¼teaspoon pure vanilla extract
- ½cup flavorless oil, such as canola or safflower
- ½cup lemon marmalade, strained, for glazing the top (optional)
- 1teaspoon water, for glazing the top (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
392 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 5 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8½-x-4½-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you’re using them, baking powder and salt and keep near by as well.
- Step 2
Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a 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 and smooth the top.
- Step 3
Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, 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.
- Step 4
To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
Tip
- Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Toni
This is the standard "plain" cake at my house. Over the years I have - decreased the oil to 1/3 cup; subbed sour cream or creme fraiche for the yogurt; used greek yogurt (full fat, low fat, non-fat); subbed orange or grapefruit zest for lemon, and served with matching fruit compote; added candied ginger or shredded unsweetened coconut; subtracted the zest and increased the vanilla to 2 tsp. - all good! The texture changes a little with each swap, but it is always a darn good cake!
Passion for Peaches
Can any of you experience bakers suggest how to swap in butter for the oil? I don't like the texture of oil cakes, but like the idea of this slightly sour one. (I got flagged and scolded for posting on a recipe that I had not made yet, but I assume open questions are allowed...or should be).
John Gordon
Step 3 mentions a round pan. What size? 8" 9" Strange it's never mentioned except in baking timing.
Janet
Amanda Hesser says three-quarters of a cup of oil is about the same as one cup of butter. Other recipes say melt the butter and measure out an amount equal to the oil in the recipe. That's about 1 to 1.
Sali
I finally got around to making this recipe today and it's delicious.
I did make some variations to fit my preferred flavor profile.
I used 1/2 cup sugar
And instead of lemon zest I used 1 teaspoon of Rose Water and 1/2 teaspoon of crushed cardamom seeds with a hint of Saffron
And I skipped the glaze
My kids have eaten half the cake in the first 5 mins. I think I'll be making another batch for the guests coming over tomorrow.
Ann
butter an 8 1/2-x-4 1/2-inch loaf pan
bake 35 to 40 minutes for the round cake or 50 to 55 minutes,
Is anyone else confused by the directions? Step 1 says to butter a loaf pan, but in Step 3 to bake 35 50 40 minutes for round or
50 to 55 minutes . . . (for loaf pan?)
Kim
I made this in an 8x8 square pan. It was perfectly done in 30 min. Instead of marmalade glaze, I made a lemon glaze with lemon juice and powdered sugar, spreading it over the cake as soon as it came out of the oven. Absolutely perfect!
Toni
Commercial almond meal is exactly the same thing as almond flour. Both are finely ground almonds. The recipe calls for EITHER 1 cup all purpose white flour, plus 1/2 almond meal/flour OR just use 1 & 1/2 cups all purpose white flour. The almond meal/flour adds nice flavor and softer texture to the cake. I have made it both ways and generally use the combined white flour/almond meal mix.
juleezee
The recipe has 1 cup sugar, that's quite a bit. If it didn't rise for you, your baking powder may have been a bit old. Check the oven temp as well. Also, try beating the eggs first with an electric mixer, then add sugar and beat some more, before adding the yogurt. Then proceed with the recipe. This is an oldie but goodie, nicely adapted for our times. My mom used to make a similar one for us pretty much every week. I still have the recipe using cocoa mugs as measures.
Sam
I made this with orange instead of lemon and followed the suggestion of 1/2 sugar. It barely rose, which I imagine is partly from the lack of sugar. Can anyone provide insight?
However, the flavor was lovely and improved over time. Rather than buy marmalade, I made a thin glaze with leftover orange zest, 1 T fresh squeezed orange juice, and about 3/4 c powdered sugar and poured it over the top, and it soaked in to produce a lovely moist but balanced texture. Perfect with tea.
Shelley
I used an equal quantity of melted butter, because I like the flavor better, on a very similar yogurt cake recipe. It worked fine.
Adriana
For those wanting to stay away from industrial oils, coconut oil or light olive oil or butter all work well.
dkl
A very good recipe. I used only 1/2 cup of sugar.
Sam
American butter is about 81% fat, the rest being water and other solids. That is, one cup of butter is only .8 cups oil. If you're not using weight, then the easiest estimate for this is 3/4cup (.75cup) oil to 1 cup butter, but note you have a little extra water in your recipe if so!
Leila
Excellent flavor and texture and quick to prepare. I used a smaller size bundt pan (approximately 48oz or 850ml) rather than a loaf pan, then after cooling dusted it with powdered sugar. It was a thing of beauty and a perfect base for fresh strawberries and whipped cream.
Eleanor
Used almond meal, 3/4 c. sugar, 1/2 tsp. orange oil, sour cream, Trader Joe's Seville marmelade (fine cut) unstrained. Baked 45-50 minutes. Haven't tried it yet, but t looks and smells great.
Kelly
10 stars, I had a half a lemon so used it and I had lemon olive oil. I used a 1/4 C of lemon oil and a 1/4 of vegetable oil along with the zest of a half a small lemon. Reduced sugar to 3/4 C. will try 1/2 C next time. Used the juice from the half a lemon, some OJ and 3/4 powdered sugar for glaze. 1 1/2 all purpose flour, make sure you mix in baking powder and salt at beginning, so you don't have to stir it in later, that's a recipe writing mistake why not say add it to flour, Superb.
Leila
Excellent flavor and texture and quick to prepare. I used a smaller size bundt pan (approximately 48oz or 850ml) rather than a loaf pan, then after cooling dusted it with powdered sugar. It was a thing of beauty and a perfect base for fresh strawberries and whipped cream.
America Diaz D
it looks very delicious it is a good idea for mothers day like a good breakfast in bed when waking up because it is a great detail for your special day and accompanied with a good drink.
dkl
A very good recipe. I used only 1/2 cup of sugar.
Adriana
For those wanting to stay away from industrial oils, coconut oil or light olive oil or butter all work well.
Kim
I made this in an 8x8 square pan. It was perfectly done in 30 min. Instead of marmalade glaze, I made a lemon glaze with lemon juice and powdered sugar, spreading it over the cake as soon as it came out of the oven. Absolutely perfect!
Ann
butter an 8 1/2-x-4 1/2-inch loaf pan
bake 35 to 40 minutes for the round cake or 50 to 55 minutes,
Is anyone else confused by the directions? Step 1 says to butter a loaf pan, but in Step 3 to bake 35 50 40 minutes for round or
50 to 55 minutes . . . (for loaf pan?)
Dorogaya
Could you please clarify what you mean by "omit the almonds and use another 1/2 cup all-purpose flour?" Do you mean, either use 1/2 cup ground almonds, or use 1 whole cup of regular flour? And, is almond meal the same as ground almonds?
Toni
Commercial almond meal is exactly the same thing as almond flour. Both are finely ground almonds. The recipe calls for EITHER 1 cup all purpose white flour, plus 1/2 almond meal/flour OR just use 1 & 1/2 cups all purpose white flour. The almond meal/flour adds nice flavor and softer texture to the cake. I have made it both ways and generally use the combined white flour/almond meal mix.
Milda
I just made the cake in a loaf pan and added 1 tsp. rose water to the flavourings suggested ( lemon zest and vanilla).
I simplified the method by adding the oil to the wet mixture and then the dry ingredients. Perfect results and a very tasty cake.
Toni
This is the standard "plain" cake at my house. Over the years I have - decreased the oil to 1/3 cup; subbed sour cream or creme fraiche for the yogurt; used greek yogurt (full fat, low fat, non-fat); subbed orange or grapefruit zest for lemon, and served with matching fruit compote; added candied ginger or shredded unsweetened coconut; subtracted the zest and increased the vanilla to 2 tsp. - all good! The texture changes a little with each swap, but it is always a darn good cake!
mom
try olive oil?
Sam
I made this with orange instead of lemon and followed the suggestion of 1/2 sugar. It barely rose, which I imagine is partly from the lack of sugar. Can anyone provide insight?
However, the flavor was lovely and improved over time. Rather than buy marmalade, I made a thin glaze with leftover orange zest, 1 T fresh squeezed orange juice, and about 3/4 c powdered sugar and poured it over the top, and it soaked in to produce a lovely moist but balanced texture. Perfect with tea.
juleezee
The recipe has 1 cup sugar, that's quite a bit. If it didn't rise for you, your baking powder may have been a bit old. Check the oven temp as well. Also, try beating the eggs first with an electric mixer, then add sugar and beat some more, before adding the yogurt. Then proceed with the recipe. This is an oldie but goodie, nicely adapted for our times. My mom used to make a similar one for us pretty much every week. I still have the recipe using cocoa mugs as measures.
Ellen
Nice and moist but I would increase the zest next time to 2 lemons.
Will make again
Easy to make and turned out great as specified! I will try with a less sugar (1/3 c?), more lemon zest. Maybe alter to olive oil for an olive oil cake.
Private notes are only visible to you.
Advertisement
