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Vertical image of a white plate with slices of cake on a wooden surface with an orange towel, berries, and lemons.

Yogurt Cake with Marmalade Glaze

  • Author: Nikki Cervone
  • Total Time: 44 minute
  • Yield: 1 loaf 1x


Need a dessert that’s not too heavy? Make our light, spongy, and moist yogurt cake, subtly sweet with a marmalade glaze.



For the Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole milk yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon packed finely grated citrus peel, like lemon or orange
  • 1/2 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter

For the Glaze:

  • 2 cups powdered sugar
  • 23 tablespoons fresh lemon or orange juice
  • 3 tablespoons marmalade
  • 1/8 teaspoon salt


For the Cake:

  1. Position rack in center of the oven, and preheat to 350°F (325°F if using a glass loaf pan). Generously butter a 9×5-inch loaf pan.
  2. Sift flour, baking powder, and salt in a medium bowl. Combine yogurt, sugar, eggs, grated fruit peel, and vanilla in a separate large bowl. Whisk until completely blended. Gradually whisk in dry ingredients. Mix in the butter and oil. Transfer batter to the prepared pan.
  3. Bake for about 50-60 minutes, until the cake begins to pull away from the sides of the pan, the edges are brown, and a tester inserted in the center comes out clean. Cool cake in the pan on a cooling rack for about 15-20 minutes. Cut around the pan sides to loosen it, and remove the cake. Cool completely on the cooling rack.

For the Glaze:

  1. Place the powdered sugar and salt in a medium bowl. Whisk in the lemon juice, then whisk in the marmalade. It should be very thick, but still pourable. Add more sugar or juice to achieve the desired consistency. Pour the glaze over the cooled cake. Let dry for 15-20 minutes before serving in slices.
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes