Heat oven to 350°F. In medium bowl, combine sugar, egg product and oil; beat well. Stir in lemon peel, lemon juice and yogurt.
Add flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Spread half of batter in ungreased 9-inch round cake pan.
Reserve 1/3 cup preserves for top of cake. Carefully spread remaining 1/3 cup preserves over batter to within 1/4 inch of edge of pan. Spoon remaining batter over top, spreading to cover preserves completely.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Spread reserved 1/3 cup preserves over top of cake. Cool 10 minutes before serving. Serve warm.