Lemon And Herb Yogurt Teacake

French desserts can be decadent. This teacake, 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.

Servings: 10 Prep Time: 15 min Cook Time: 60 gloriously fragrant minutes

Ingredients

Pound cake

• 1 1/2 cups all purpose, organic flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1 cup plain yogurt

• 3/4 cup organic sugar

• 3 large eggs

• 1 tsp packed, finely grated lemon peel

• 1/4 tsp vanilla

• 1/2 cup extra virgin olive oil

• 1 tsp fresh lemon balm or lemon thyme crushed

• 1/8 tsp fresh rosemary crushed

Marmalade glaze

• 1/4 cup marmalade or jelly - lemon, orange, something fun. Crabapple or currant jelly is heavenly

• 1 tsp water

Instructions

1. 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 or glass loaf pan.

2. Sift flour, baking powder, and salt into medium bowl.

3. Combine yogurt, sugar, eggs, lemon peel, herbs and vanilla in large bowl. Whisk until well blended.

4. 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 -60 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.

5. For the glaze: 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.

6. Can be made 1 day ahead. Wrap and store at room temperature.

Enjoy!

April