French Yogurt Cake With Marmalade Glaze Recipe (2024)

This is the standard "plain" cake at my house. Over the years I have - decreased the oil to 1/3 cup; subbed sour cream or creme fraiche for the yogurt; used greek yogurt (full fat, low fat, non-fat); subbed orange or grapefruit zest for lemon, and served with matching fruit compote; added candied ginger or shredded unsweetened coconut; subtracted the zest and increased the vanilla to 2 tsp. - all good! The texture changes a little with each swap, but it is always a darn good cake!

Can any of you experience bakers suggest how to swap in butter for the oil? I don't like the texture of oil cakes, but like the idea of this slightly sour one. (I got flagged and scolded for posting on a recipe that I had not made yet, but I assume open questions are allowed...or should be).

Step 3 mentions a round pan. What size? 8" 9" Strange it's never mentioned except in baking timing.

Amanda Hesser says three-quarters of a cup of oil is about the same as one cup of butter. Other recipes say melt the butter and measure out an amount equal to the oil in the recipe. That's about 1 to 1.

Commercial almond meal is exactly the same thing as almond flour. Both are finely ground almonds. The recipe calls for EITHER 1 cup all purpose white flour, plus 1/2 almond meal/flour OR just use 1 & 1/2 cups all purpose white flour. The almond meal/flour adds nice flavor and softer texture to the cake. I have made it both ways and generally use the combined white flour/almond meal mix.

I made this in an 8x8 square pan. It was perfectly done in 30 min. Instead of marmalade glaze, I made a lemon glaze with lemon juice and powdered sugar, spreading it over the cake as soon as it came out of the oven. Absolutely perfect!

The recipe has 1 cup sugar, that's quite a bit. If it didn't rise for you, your baking powder may have been a bit old. Check the oven temp as well. Also, try beating the eggs first with an electric mixer, then add sugar and beat some more, before adding the yogurt. Then proceed with the recipe. This is an oldie but goodie, nicely adapted for our times. My mom used to make a similar one for us pretty much every week. I still have the recipe using cocoa mugs as measures.

I used an equal quantity of melted butter, because I like the flavor better, on a very similar yogurt cake recipe. It worked fine.

For those wanting to stay away from industrial oils, coconut oil or light olive oil or butter all work well.

A very good recipe. I used only 1/2 cup of sugar.

American butter is about 81% fat, the rest being water and other solids. That is, one cup of butter is only .8 cups oil. If you're not using weight, then the easiest estimate for this is 3/4cup (.75cup) oil to 1 cup butter, but note you have a little extra water in your recipe if so!

Excellent flavor and texture and quick to prepare. I used a smaller size bundt pan (approximately 48oz or 850ml) rather than a loaf pan, then after cooling dusted it with powdered sugar. It was a thing of beauty and a perfect base for fresh strawberries and whipped cream.

Used almond meal, 3/4 c. sugar, 1/2 tsp. orange oil, sour cream, Trader Joe's Seville marmelade (fine cut) unstrained. Baked 45-50 minutes. Haven't tried it yet, but t looks and smells great.

10 stars, I had a half a lemon so used it and I had lemon olive oil. I used a 1/4 C of lemon oil and a 1/4 of vegetable oil along with the zest of a half a small lemon. Reduced sugar to 3/4 C. will try 1/2 C next time. Used the juice from the half a lemon, some OJ and 3/4 powdered sugar for glaze. 1 1/2 all purpose flour, make sure you mix in baking powder and salt at beginning, so you don't have to stir it in later, that's a recipe writing mistake why not say add it to flour, Superb.

Excellent flavor and texture and quick to prepare. I used a smaller size bundt pan (approximately 48oz or 850ml) rather than a loaf pan, then after cooling dusted it with powdered sugar. It was a thing of beauty and a perfect base for fresh strawberries and whipped cream.

it looks very delicious it is a good idea for mothers day like a good breakfast in bed when waking up because it is a great detail for your special day and accompanied with a good drink.

A very good recipe. I used only 1/2 cup of sugar.

For those wanting to stay away from industrial oils, coconut oil or light olive oil or butter all work well.

I made this in an 8x8 square pan. It was perfectly done in 30 min. Instead of marmalade glaze, I made a lemon glaze with lemon juice and powdered sugar, spreading it over the cake as soon as it came out of the oven. Absolutely perfect!

Could you please clarify what you mean by "omit the almonds and use another 1/2 cup all-purpose flour?" Do you mean, either use 1/2 cup ground almonds, or use 1 whole cup of regular flour? And, is almond meal the same as ground almonds?

I just made the cake in a loaf pan and added 1 tsp. rose water to the flavourings suggested ( lemon zest and vanilla).
I simplified the method by adding the oil to the wet mixture and then the dry ingredients. Perfect results and a very tasty cake.

This is the standard "plain" cake at my house. Over the years I have - decreased the oil to 1/3 cup; subbed sour cream or creme fraiche for the yogurt; used greek yogurt (full fat, low fat, non-fat); subbed orange or grapefruit zest for lemon, and served with matching fruit compote; added candied ginger or shredded unsweetened coconut; subtracted the zest and increased the vanilla to 2 tsp. - all good! The texture changes a little with each swap, but it is always a darn good cake!

try olive oil?

Nice and moist but I would increase the zest next time to 2 lemons.

Easy to make and turned out great as specified! I will try with a less sugar (1/3 c?), more lemon zest. Maybe alter to olive oil for an olive oil cake.