Like so many homemade French desserts, this pound cake, moistened with yogurt instead of butter, is utterly simple and versatile.  Enjoy a slice for breakfast or brunch. Glaze it with your favorite marmalade while hot (orange or apricot is killer), or leave it plain and serve it with fruit and fresh cream.

 

Lemon Herb Yogurt Cake
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
60 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
60 minutes
Lemon Herb Yogurt Cake
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
60 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
60 minutes
Ingredients
Pound cake
Marmalade glaze
Servings: loaf
Instructions
Make the cake
  1. Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, herbs and vanilla in large bowl. Whisk until well blended. Gradually add 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.)
Glaze the cake
  1. 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.
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