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French yogurt cake with marmalade glaze from Baking: From My Home to Yours by Dorie Greenspan

  • lemons
  • canola oil
  • vanilla extract
  • eggs
  • yogurt
  • all-purpose flour
  • marmalade
  • ground almonds

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Notes about this recipe

  • Lunacran on December 13, 2018

    Good cake, easy to make. Does not need glaze - serve with fresh berries.

  • Rinshin on February 27, 2018

    Dense, mildly sweet pound cake with great taste of lemons and yuzu coming through. Used full fat Greek yogurt, Meyer lemon peels and yuzu marmalade. Dense enough that slicing thinly is possible. Delicious.

  • anya_sf on February 19, 2018

    Nonfat Greek yogurt worked fine. Natural ground almonds created attractive flecks in the cake. I used homemade Meyer lemon-orange marmalade for the glaze. I goofed on the instructions and added the oil with the other wet ingredients instead of at the end, but the cake turned out fine. It was perfectly done after 50 minutes in the oven; it did not rise much, but there was no gummy layer. The texture was soft and moist, and the flavor was pleasantly sweet - perfect with tea. The glaze was attractive, but not necessary from a flavor standpoint. A winner.

  • LouiseQuasiChef on December 04, 2017

    This is perfection! Easy and very, very delicious with natural flavors shining through brightly with a pleasing moist texture. Almond, lemon, yogurt, oil, sugar. I didn't even get to glaze the cake before folks were pressing me for a slice while the cake was still warm. Everyone loved it, including me. I will bake this again and again. One sad note: the cake fell in the middle. I need to research why.

  • zorra on April 06, 2014

    Cake doesn't get much easier than this. Baked 2 small 6-inch cakes for about 30 minutes. Not in a lemon mood, I used 1/2 teaspoon almond extract instead of zest, & drizzled top with glaze of a few tablespoons powdered sugar & a little amaretto.

  • sarahcooks on March 08, 2012

    I added blueberries to the batter and made 12 regular sized muffins (I think they baked around 25-30 minutes but I can't quite remember). They are so delicious, and I'm not even a big fan of lemon in cake. I think they work really well as muffins because the edges of the tops are so crispy - it's like you get more of the best part. I will definitely make these again.

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