Yoghurt Cake with Marmalade Glaze
Delightfully moist and effortlessly simple, this yoghurt cake with marmalade glaze is a must-try recipe that’s perfect for any occasion. Made with creamy plain yoghurt, this cake achieves a tender, fluffy texture while remaining light and airy. The recipe is incredibly versatile, using pantry staples like all-purpose flour, sugar, and vanilla, and it’s topped with a glossy orange marmalade glaze that adds a zesty, tangy-sweet finish. With just 15 minutes of prep time and straightforward instructions, this one-bowl dessert is a dream for beginner and seasoned bakers alike. Serve it as a midday treat, a fuss-free dessert, or even a breakfast indulgence. Pair with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of decadence! Keywords: yoghurt cake, marmalade glaze, easy dessert, moist cake recipe, orange marmalade topping.
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Recipe Information
Ingredients
- 240 ml Plain yoghurt
- 200 g Granulated sugar
- 120 ml Vegetable oil
- 3 units Large eggs
- 1 tsp Vanilla extract
- 250 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 30 g Unsalted butter
- 100 g Orange marmalade
- 2 tbsp Water
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the yoghurt, sugar, and vegetable oil until smooth and well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the marmalade glaze. In a small saucepan, melt the butter over low heat. Add the orange marmalade and water, stirring until smooth and slightly thickened. Remove from heat and set aside.
Once the cake is done, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack.
While the cake is still warm, brush the marmalade glaze evenly over the top. Let the glaze set as the cake cools completely.
Slice and serve the cake as is, or optionally, with a dollop of whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 475.1 g | 173% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 272.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 462 mg | 36% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
