Makes: 1 loaf
Ingredients:
1 1/2 cups (375 mL) ROBIN HOOD® All Purpose Flour2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) unflavoured yogurt
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) CRISCO® Vegetable Oil
3 (3) large eggs
grated peel of one lemon
1 tsp (5 mL) almond extract
1/4 cup (50 mL) SMUCKER'S® Pure Orange Marmalade
1 tsp (5 mL) water
Directions:
1. Heat oven to 350°F (180ºC). Grease and line an 8- by 4-inch (1.5L) loaf pan with parchment paper.
2. In a medium bowl, stir together flour, baking powder and salt. In a large bowl, combine yogurt, sugar,oil, eggs, lemon peel and almond extract. Gradually blend dry ingredients into yogurt mixture. Mix until well combined. Spread evenly in prepared pan.
3. Bake about 55 to 60 minutes or until cake begins to pull away from sides and toothpick inserted into the centre comes out clean. Cool in pan on rack for 5 minutes. With a knife, cut around edge to loosen. Invert onto rack. Turn upright and cool completely.
4. Combine marmalade and water in a small saucepan over medium heat. Stir until marmalade melts. Brush/spoon warm glaze over top of cake. Let cool until set.
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2. In a medium bowl, stir together flour, baking powder and salt. In a large bowl, combine yogurt, sugar,oil, eggs, lemon peel and almond extract. Gradually blend dry ingredients into yogurt mixture. Mix until well combined. Spread evenly in prepared pan.
3. Bake about 55 to 60 minutes or until cake begins to pull away from sides and toothpick inserted into the centre comes out clean. Cool in pan on rack for 5 minutes. With a knife, cut around edge to loosen. Invert onto rack. Turn upright and cool completely.
4. Combine marmalade and water in a small saucepan over medium heat. Stir until marmalade melts. Brush/spoon warm glaze over top of cake. Let cool until set.
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