Found on cooking light thread. I'm sure I'll sub low-fat yogurt and use 1/4 c. oil instead of 1/2 c. I read that people cut it in half and filled with lemon curd. http://community.cookinglight.com/showthread.php?t=70307&page=1&pp=30&highlight=sheet+cake+light

Yogurt cake with Marmalade Glaze, BA 2/05

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I made this cake today. It is fabulous. Very moist and toothsome. It has a hint of lemon flavor, not over powering at all and the marmalade glaze adds just a touch of sweetness. It has the density of a light (in weight) poundcake. Wonderful with a cup of tea/coffee. This would be a great dessert to share with guests after a heavier dinner. Will repeat this many times.

Yogurt Cake with Marmalade Glaze
Bon Appetite 2/05

8 servings

1 ½ cup all –purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup plain, whole-milk yogurt
1 cup sugar
3 large eggs
1 tsp. packed finely grated lemon peel
¼ tsp. vanilla extract
½ cup vegetable oil

¼ cup lemon, orange or grapefruit marmalade
1 tsp water

Position rack in center of oven and preheat to 350 degrees. Butter or spray an 8x4 inch loaf pan. Sift flour, baking powder, and salt into a small bowl. Combine yogurt, sugar, beaten eggs, lemon zest, and vanilla in a large bowl; whisk by hand until well blended. Gradually whisk in the dry ingredients. Using rubber spatula, fold in the oil. (This will take a few minutes to do. It looks like a lot of oil but it really is fine). Transfer batter to prepared pan. Place pan on baking sheet.

Place cake in oven and bake until cake begins to pull away from the sides of the pan and tester inserted comes out clean, about 50 minutes. Cool cake in pan on rack for 5 minutes. Cut around the edges to loosen cake. Turn out onto cooling rake and cool completely. Can be made one day in advance. Wrap and store at room temperature.

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