Lemon and Yogurt Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper. Butter the sides.

2. 2

   In a bowl, combine the flour and baking powder. Set aside.

3. 3

   In another bowl, beat the sugar, yogurt, oil and eggs until smooth. Stir in the dry ingredients, and then add the lemon zest and marmalade.

4. 4

   Pour the batter into the prepared pan. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.