Lemon-Glazed Yogurt Cake with Pluot Sauce
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon meringue powder
1/4 teaspoon salt
1/2 cup oil
1/2 cup granulated sugar
2 large eggs
1 cup vanilla Greek yogurt
6 tablespoons confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon vanilla extract
1 1/4 cups coarsely chopped peeled ripe pluots
2 tablespoons granulated sugar
4 teaspoons honey
Preheat oven to 350 degrees F. Coat a (9-inch) loaf pan with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large mixing bowl, using a mixer on medium speed, beat oil, sugar and eggs for 2 minutes. Beat in yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined.
Place batter into loaf pan. Bake 35-40 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 20 minutes in pan.
In a small bowl, stir together confectioners' sugar, lemon juice and vanilla until well combined and smooth; poke holes into cake using a toothpick, and drizzle glaze over cake. When glaze is set, remove cake from pan and slice.
To make the pluot sauce, stir together pluot, sugar and honey in a small saucepan until well combined. Bring mixture to a boil over medium heat, whisking frequently, and continue to cook for 2 minutes. Chill sauce before serving with cake.
Makes 8 servings