Yogurt Loaf Cake

1-1/2  cups		all purpose flour
2  teaspoons		baking powder
1/4  teaspoon		salt
6  ounces		non fat Greek yogurt
1  cup		sugar
3/4  cup		egg beaters egg substitute
1  teaspoon		grated lemon peel
1/4  teaspoon		vanilla extract
1/2  cup		canola oil
1/4  cup		lemon marmalade
1  teaspoon		water

Tip: Click on the ingredient links to learn the nutritional information for all the Yogurt Loaf Cake ingredients. The serving size for any ingredient in Yogurt Loaf Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees
Spray loaf pan with Pam
In bowl whisk flour, baking powder, and salt - blend well
In another bowl beat egg beaters with yogurt and blend well
Stir sugar into egg mix and blend well
Add lemon peel, vanilla, and oil
Blend well
Mix wet ingredients with the dry ingredients blending well
Pour into prepared loaf pan
Cook for 50 minutes or until a toothpick inserted comes out clean
Heat marmalade and water in saucepan on stove till well blended
After loaf has cooled take out of pan and pour warm glaze over top of cake
Slice and serve