French Yogurt Cake with Marmalade Glaze

A favorite book is Baking With Dorie. Whenever I'm looking for a new baking recipe it is the first book that I turn to. Dorie, as always, didn't disappoint when I wanted something good but not overly sweet to serve last Wednesday.
Called French Yogurt Cake, it is often made by French housewives and frequently is the family birthday cake. The first pan of choice was a loaf pan but you could bake it in a 2 inch deep 8 inch cake pan which I chose to do.

Dorie's recipe calls for lemon zest and lemon marmalade. Mamalade only comes in orange on the prairie and with an orange in the fruit bowl, I decided to substitute citrus.
It's one of those cakes that require no mixer, is a snap to put together and turned out very well. Dorie thinks it best if made a day ahead and that fit my schedule perfectly.
My guests pronounced it a keeper and I'm sure that I'll make this cake frequently. Lemon marmalade is on my city shopping list. The orange was good but I love anything lemon and this cake has to be fantastic in lemon.

French Yogurt Cake with Marmalade Glaze
(Adapted from Baking with Dorie)

1 1/2 c. flour
2 t. baking powder
1/4 t. salt
1 cup plain yogurt
1 cup sugar
3 large eggs
1 t. finely packed lemon zest
1/4 t. vanilla
1/2 cup vegetable oil

GLAZE:

1/4 c. lemon marmalade
1 t. water

Preheat oven to 350. Generously butter 8 1/2 x 4 1/2 x 2 1/2 inch 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 a rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on bake sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. 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. (Can be made 1 day ahead. Wrap and store at room temperature)

Stir marmalade and 1 t. water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.

NOTE: I used orange zest and orange marmalade and baked it in a 2 inch deep 8 inch cake pan which I buttered only. The cooking time was about 30 minutes.