Yogurt cake with marmalade glaze and a solved dilemma

The whole vacation song dilemma got solved after all: in the end, throughout my entire trip, Phoenix’s “1901” got stuck in my head in such a deep way that it ended up putting the other two songs aside up to this moment. Go figure. :D

Dorie’s delicious yogurt cake with marmalade glaze got stuck in my head for ages, but the “Tuesdays with Dorie” event made me completely ignore the cookbook for months; I don’t even know if it still goes on, but I used to find it oh, so annoying – nothing personal, but it drove me crazy to read the same recipe over and over in so many different blogs. :/
The jar of orange marmalade I had home was the perfect excuse for this recipe, and the cake turned out so good I bought another jar of marmalade just to make it again. :D

Yogurt cake with marmalade glaze
from the always great and now interesting to me again Baking: From My Home to Yours

Cake:
1 cup (140g) all purpose flour
½ cup (50g) almond meal
2 teaspoons baking powder
pinch of salt
1 cup (200g) granulated sugar
finely grated zest of 1 lemon
½ cup plain whole-milk yogurt
3 large eggs
½ teaspoon vanilla extract
½ cup (120ml) vegetable oil

Glaze:
½ cup orange marmalade
1 teaspoon water

Position rack in center of oven and preheat to 180°C/350°F. Generously butter a 21x11xcm (8½x4½in) metal loaf pan and place it onto a baking sheet.
Whisk together the flour, almond meal, baking powder, and salt into medium bowl.
Combine the sugar and zest in a medium bowl and using your fingertips rub the sugar into the zest until fragrant. Add the yogurt, eggs and vanilla and whisk vigorously until smooth. Still whisking, add the dry ingredients, then switch to a rubber spatula and fold in the oil. Scrape batter into prepared pan.
Bake until cake is golden brown and 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. Carefully cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
Glaze: stir marmalade and water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set before serving.

Serves 8