Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile. Enjoy a slice for breakfast with coffee, or serve it after dinner.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel (I used orange)
1/4 teaspoon vanilla extract
1/4 cup olive oil
1/4 cup lemon, orange, or grapefruit marmalade
1 teaspoon water
- Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon (orange) peel, and vanilla in large bowl; whisk until well blended.
- Gradually whisk in dry ingredients. Using 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 sides of pan and tester inserted into center comes out clean, about 50 minutes.
- Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
- Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.