This week, Liliana of My Cookbook Addiction! chose Dorie’s French Yogurt Cake with Marmalade Glaze on pages 224-225 of Baking: From My Home to Yours. The result? We have another winner!
I loved this cake, which resembles a French poundcake, known as a “Quatre–quart.” It has a tight (but not dense) crumb, and it is very moist and flavorful. I used low fat yogurt, and cut back on the oil in the recipe, and it was still moist! I also used a mixture of lemon and grapefruit zest, and whipped up the whole thing in my food processor. It did take a long time to cook in my convection oven – about an hour and 25 minutes, but it came out perfectly. I’m going out of town again, so I was in a rush and decided to skip the marmalade glaze, and believe me, I didn’t miss it at all.
All in all, a very easy and delicious cake. My two tips are (1) be generous with the zest, and (2) really grease and flour the loaf pan. This cake sticks!
To see what other bakers came up with (and there were a lot of lovely variations), check out the TWD blogroll!
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11 users responded in this post
Your cake looks fabulous and you are right – reminds me a french pound cake. I loved the taste and the texture of this!
It looks wonderful! Glad you enjoyed it and were able to adapt to your liking. My convection oven seems to take longer to bake things as well…glad to hear I’m not the only one.
Great job! Your cake looks tasty! I agree on the zest…be generous!!
It looks wonderful.’
Your texture is fabulous.
Now that’s a beautiful closeup of the cake! I do agree, this cake is perfectly delicious just by itself.
Gorgeous photo! And I agree – this one’s a winner.
So glad you loved it too – good tip about the extra zest, I will do that next time.
I flipped mine out as soon as they were out of the oven, I think that helped re the sticking issue.
Wow, great picture of the crust. That was one of my favorite parts of this cake. Have a good trip!
It was good, wasn’t it. And it was good with nothing on it, but I still put the glaze. Yours looks great.
I didn’t miss the glaze either, and cutting back on the oil wasn’t a problem. Beautiful job!
thank goodness I didn’t use my normal loaf pan. Otherwise I predict a dreadful disaster because of the sticking. Otherwise.. that looks wonderful!