A Dreamy Yogurt-Marmalade Cake: Moist, Zesty, and Irresistible
A zesty glaze seeps into every slice, creating an irresistibly tender treat.
Yogurt-Marmalade Cake: A Citrus Dream for Home Bakers
Few cakes capture the balance of sweet, tangy, and rich quite like a yogurt-marmalade cake. Inspired by both French classics and home-spun favorites, this cake features a moist crumb from luscious yogurt, the sunny zest of lemon, and the bittersweet punch of orange marmalade icing. Whether you’re a seasoned baker or just starting out, this loaf cake offers a foolproof process, accessible ingredients, and an unmistakable flavor that delights at breakfast, tea, or dessert.
The Essence of Yogurt-Marmalade Cake
At the heart of this cake lies plain yogurt. Its tang and moisture work magic in the crumb, pairing perfectly with the lively notes of citrus from lemon zest and orange marmalade. Even for those wary of marmalade’s assertiveness, the transformation in the cake is subtle yet distinct, introducing just the right amount of brightness against the mellow cake base. The finishing touch—an easy marmalade-yogurt icing—soaks into the loaf while it’s still warm, creating a glossy, crave-worthy top layer.
Ingredients and Tools
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain, low-fat yogurt (heaping, nearly overflowing)
- 1 cup sugar
- 3 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup canola oil (or neutral vegetable oil)
- For icing: 1/2 cup orange marmalade and a heaping 1/4 cup plain yogurt
- Optional: butter/oil spray for greasing pan
- Loaf pan (8 1/2 x 4 1/2 inches recommended)
- Mixing bowls, whisk, microplane or fine grater for zest, sifter or strainer
Step-by-Step: From Ingredients to Slice
1. Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease and flour your loaf pan, or use a reliable non-stick baking spray—bakers’ choice! The right non-stick approach will ensure your finished cake glides out gracefully, preserving its beautiful form.
2. Sift and Mix Your Dry Ingredients
- Measure out the flour, baking powder, and salt directly into a sifter or fine mesh strainer.
- Sift over a large bowl, ensuring everything is well combined and aerated.
Tip: Don’t skip sifting! Even if it’s tempting, this step makes a difference in this cake, producing a light crumb.
3. Prepare the Wet Mixture
- In a separate bowl, add the heaping cup of yogurt, sugar, and eggs.
- Grate the zest from 1 whole lemon into the bowl (using a Microplane or fine grater).
- Add 1 teaspoon of vanilla extract.
- Whisk everything together until smooth and fully blended.
This mixture should be light, slightly thick, and aromatic—a preview of the cake’s depth of flavor.
4. Combine and Add Oil
- Pour the wet mixture into the bowl of dry ingredients.
- Using a spatula or whisk, gently fold or stir just until almost combined—avoid overmixing.
- With the batter still streaky, pour in the canola oil around the edge of the bowl.
- Continue gently folding or stirring until everything is well mixed. Expect the batter to retain a few small lumps; that’s normal and ensures a tender crumb.
5. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean (a few moist crumbs are fine).
- Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack or plate.
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Making the Marmalade-Yogurt Icing
This icing is a breeze—and it doubles as a glaze that deeply flavors the cake. Here’s how it’s done:
- In a small saucepan over low heat, melt 1/2 cup orange marmalade until loosened and bubbly.
- Remove from heat and immediately stir in a heaping 1/4 cup plain yogurt.
- Mix until silky and completely combined.
While the cake is still warm (but not hot), slowly pour the icing across the top, letting it drip seductively down the sides and pool at the bottom. The cake will soak up some of the glaze, making each slice extra moist and fragrant.
Chef’s Tips & Variations
- Don’t overmix! Gently folding the wet and dry mixtures keeps this loaf light.
- Use full-fat yogurt for extra richness or swap in Greek yogurt for tangier flavor.
- If you crave crunch, sprinkle thinly sliced almonds or pistachios on top just after icing.
- Try grapefruit marmalade or another citrus preserve for a twist.
- Sifted powdered sugar can be dusted on top for a frosted look once the icing sets.
Serving Suggestions
- At breakfast—pairs delightfully with strong coffee or black tea.
- Afternoon snack—a perfect pick-me-up with a cold glass of milk.
- Dessert—slice and serve with a scoop of vanilla or orange gelato.
- Gift giving—wrap a loaf in parchment and a ribbon for a delightful homemade treat.
Nutritional Information
| Component | Per Slice (1/10 cake, approx.) |
|---|---|
| Calories | 240 kcal |
| Fat | 9g |
| Carbohydrates | 36g |
| Sugar | 20g |
| Protein | 4g |
| Fiber | 1g |
Note: These values are estimates and can vary with ingredient brands and exact slice size.
Why Yogurt and Marmalade Make Cake Magic
The role of yogurt in baking is twofold: it tenderizes the crumb, making cakes moist without heaviness, and it adds a subtle, clean tang that balances sweet flavors. Meanwhile, marmalade introduces the complexity of whole citrus—pith, peel, and juice—lending contrast to the cake’s softness. Unlike jam or jelly, marmalade’s bitterness and sharp citrus flavor shine, mellowed here by yogurt’s creamy richness both inside and out.
Ingredient Profile and Substitution Guide
| Original Ingredient | Possible Substitutions |
|---|---|
| Plain low-fat yogurt | Full-fat or Greek yogurt, or even sour cream |
| Canola oil | Sunflower, grapeseed, light olive oil, or melted coconut oil |
| Orange marmalade | Lemon, grapefruit, or mixed citrus marmalade; apricot preserves |
| Lemon zest | Orange or lime zest (for a different citrus note) |
Baker’s Troubleshooting: Getting the Perfect Loaf
- Cake sinks in the middle? Ensure oven is fully preheated, don’t overmix after adding oil, and check baking powder’s freshness.
- Too dry? Let cake cool only partially before icing, and consider adding an extra tablespoon yogurt to batter if your climate is dry.
- Sticky or doesn’t release? Let it cool longer in the pan, then gently loosen edges with a thin knife or flexible spatula before unmolding.
- Icing runs off? Pour icing while cake is just-warm (not hot or cold) to maximize absorption and visual appeal.
Frequently Asked Questions (FAQs)
Q: Can I use flavored yogurt instead of plain?
A: Plain yogurt is best for a clean flavor. Flavored yogurts, especially vanilla or citrus, work in a pinch, but may make the cake sweeter and alter its tang.
Q: Does this cake freeze well?
A: Yes—wrap tightly in plastic and freeze for up to two months. Thaw at room temperature before icing (or freeze with icing and expect some stickiness upon thawing).
Q: Is there a dairy-free way to make this cake?
A: Yes, try a thick, unsweetened non-dairy yogurt (such as coconut or almond milk yogurt). Substitute with caution and expect subtle texture changes.
Q: Can I make this as muffins or a round cake?
A: Absolutely! Portion into a lined muffin tin (bake ~25-30 minutes) or use an 8-inch round pan (adjust bake time, check for doneness).
Q: Do I need fresh lemons, or is bottled lemon juice okay?
A: Fresh zest is key for the aromatic citrus flavor. Bottled juice won’t provide the same complexity. If you must, double-check your yogurt and marmalade for extra brightness.
Storage and Serving Notes
- Store cake, tightly wrapped, at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For best flavor, bring to room temperature before serving if refrigerated.
- Leftover iced cake makes for indulgent French toast or grill slices gently for a caramelized treat!
Visual Reference: How the Cake Comes Together
- Golden, domed loaf: Baked cake should spring back lightly to the touch.
- Pale, creamy crumb: A gentle cut shows off the tender texture from yogurt.
- Glossy icing: Marmalade glaze should glisten and entice, with little drips down the cake’s edge.
Final Thoughts from the Kitchen
Whether baking for a loved one, a crowd, or just yourself, the appeal of yogurt-marmalade cake lies in its ease, charm, and the way humble ingredients dazzle together. Don’t be shy with the icing, take a moment to admire the zesty fragrance, and savor each slice—extra points if you’re eating it right off the platter. Happy baking!
References
- https://www.christinascucina.com/orange-marmalade-cake-in-a-bundt-loaf-or-round-cake-pan/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11488/yogurt-marmalade-cake-to-die-for/
- https://kareninthekitchen.wordpress.com/2011/03/14/yogurt-marmalade-pound-cake/
- https://www.food.com/recipe/yogurt-marmalade-cake-314546
- https://tastykitchen.com/recipes/desserts/yogurt-marmalade-cake/
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