Wednesday, October 27, 2010

Yogurt Marmalade Cake


* 1-½ cup All-purpose Flour
* ½ teaspoons Salt
* 2 teaspoons Baking Powder
* 1 cup (heaping) Plain, Lowfat Yogurt
* 1 cup Sugar
* 3 whole Eggs
* 1 teaspoon Vanilla
* 1 whole Zest Of Lemon
* ½ cups Canola Oil

* ½ cups Prepared Orange Marmelade
* ¼ cups Yogurt

Preparation Instructions

Preheat oven to 350 degrees.

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.

Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Eat. Groan. Repeat.

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