2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain or vanillla whole-milk yogurt
1/2 cup sugar
3 large eggs
1 teaspoon (packed) finely-grated lemon or orange peel
1/4 teaspoon vanilla extract
1/3 cup vegetable oil
1/4 cup lemon, orange, or grapefruit marmalade (for glaze)
1 teaspoon water
Heat oven to 350° F. Grease and flour an 8 ½ x 4 ½-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in a large bowl. Whisk until well-blended. Gradually whisk in dry ingredients. Using a rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
Place cake on baking sheet in oven and bake until cake begins to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 50 minutes. Cool cake in pan on rack for 5 minutes. Cut around the pan sides to loosen the cake, and turn the cake onto the rack; cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
Stir marmalade and 1 teaspoon water in a small saucepan over medium heat until the marmalade melts. Brush hot mixture over the top of the cake. Let glaze cool and set.
Make 8 servings.
From Bon Appetit
No comments:
Post a Comment