Yogurt-Marmalade Cake

Ingredients

• 1 1/2 cups (360 ml) all-purpose flour
• 1/2 teaspoon (2.5 ml) salt
• 2 teaspoons (10 ml) baking powder
• 1 heaping cup of plain, lowfat yogurt
• 1 cup (240 ml) sugar
• 3 eggs
• 1 teaspoon (5 ml) vanilla
• Zest of 1 lemon
• 1/2 cup (120 ml) Canola oil
• 1/2 cup (120 ml) prepared orange marmalade
• 1/4 cup (60 ml) yogurt

Method

1. Preheat the oven to 350 degrees (175°C). Spray a loaf pan with nonstick baking spray.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, mix together the yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over the dry ingredients and mix until just combined; do not overbeat.
4. Pour into the loaf pan and bake for 45 minutes. Remove and allow to cool slightly, then remove from the pan.
5. While the cake is cooling, pour the marmalade into a pan. Heat until melted, stirring occasionally. Add the yogurt to the pan and turn off the heat.
6. Stir to combine, then pour slowly over the top of the cake, allowing the icing to pool around the sides.