Ingredients
Directions
1. Center a rack in the oven and preheat the oven to 350 degrees. Spray non-stick cooking spray inside an 8 1/2-x-4 1/2-inch loaf pan coating all side well, place the pan on a lined baking sheet and set aside.2. Mix together the flour, baking powder and salt.
3. Put the sugar and zest in a medium bowl and, using the round side of a spoon, rub the zest into the sugar until the sugar is moist and well mixed with the zest.
4. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the flour/baking powder mixture.
5. Use a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. 6. Scrape the batter into the pan and smooth the top.
7. Slide the baking sheet into the oven and bake 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.
8. 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.
9. 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.
Recipe inspired by French Yogurt Cake with Marmalade Glaze from www.cooking.newyorktimes.com