Yogurt Honey Lemon Cake with Wild Berries Glazed

Just like breakfast, how  I start the day is very important. Baking this cake first thing in the morning, helped me a lot to be able to enjoy the rest of the day. The great aroma of honey & lemon in the whole house, almost hypnotized me to ignore my house chores ,but then, after I ate this (breakfast) cake,  I was so  ready to conquer my domestic life

Recipe addapted from here

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup plain whole-milk yogurt
• 2/3 cup sugar
• 1/3 cup honey
• 3 large eggs
• 1 teaspoon  finely grated lemon peel
• 1/4 teaspoon vanilla extract
• 1/2 cup vegetable oil

For glaze

• 1/4 cup wild berries jam
• 1 tablespoon icing sugar
• 1 teaspoon water

Directions

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, honey, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake 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. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir jam,icing sugar and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set.

Tags: Berry, Cake, Honey, lemon, Yogurts