Lemon Pound Cake:
1 1/2 cups all purpose flour
1/2 tsp. of salt
2 tsp. of baking powder
1 cup plain yogurt
1 cup sugar
3 whole eggs
1 tsp. of vanilla
1 whole zest of lemon
1/2 cup canola oil
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In large bowl mix together flour, baking powder and salt. Set aside.
In medium bowl mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil. Add wet ingredients to dry ingredients, mix just until combined, batter will be lumpy. Do not over mix.
Pour into loaf pan and bake for 45 minutes or until knife inserted in center of cake comes out clean. Allow cake to cool slightly before removing from pan.
1/2 cup of Raspberry jam/jelly/marmalade
1/4 cup of plain yogurt
* While cake is cooling, pour raspberry marmalade into small sauce pan. Mix over low heat until melted. Pour in yogurt, turn off heat. Mix yogurt and marmalade together. Invert cake onto cake platter, drizzle glaze over cake and serve while warm. Or cold. Or room temperature. It's delicious either way.
Note: This recipe was adapted from the Pioneer Woman's Yogurt-Marmalade Cake.