Yoghurt Cake With Marmalade Glaze

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“This pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile. Enjoy a slice for breakfast with a steaming mug of coffee, or serve it after dinner with fruit coulis or whipped cream.”
1hr 5mins

Ingredients Nutrition


  1. Position rack in center of oven and preheat to 350*F.
  2. Generously butter a 8 1/2 X 4 1/2 X 2 1/2 inch metal loaf pan.
  3. sift flour, baking powder and salt into a medium bowl.
  4. Combine yogurt, sugar, eggs, lemon peel and vanilla in a large bowl; whisking until well blended.
  5. Gradually whisk in dry ingredients.
  6. Using a rubber spatula, fold in oil.
  7. Transfer batter to a prepared pan.
  8. Place pan on a baking sheet.
  9. Place in the oven and bake until cake begins to pull away from the sides of pan and tester inserted comes out clean, about 50 minutes.
  10. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake and turn cake out onto rack.
  11. Turn cake upright on rack and cool completely.
  12. Stir marmalade and 1 tsp of water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake.
  13. Let glaze cool and set.
  14. Cut cake crosswise into slices.

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