This recipe came from the February 2005 issue of Bon Appetit. It is suggested to be served with a marmalade glaze, which I have never actually used since I usually serve the cake with fruit and whipped cream. I'm sure the glaze would be good, though, so I'm including that portion of the recipe as well. Enjoy!
Yogurt Cake with Marmalade Glaze
1-1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 C. plain yogurt (magazine called for whole-milk yogurt, but I used low-fat with success)
1 C. sugar
3 large eggs
1 tsp. (packed) finely grated lemon peel
1/4 tsp. vanilla extract
1/2 C. vegetable oil
1/4 C. lemon, orange or grapefruit marmalade (for glaze)
1 tsp. water
Position rack in center of oven and preheat to 350. Generously butter metal loaf pan. Sift flour, baking powder and salt into medium bowl.Combine yogurt, sugar, eggs, lemon peel and vanilla in large bowl; whisk until well blended. Gradually whisk 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 back until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. (I would check the cake at around 45 minutes, just to be safe.) 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.
Stir marmalade and 1 tsp. water in small saucepan over medium heat unitl marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.