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Image of Lemon Rosemary Yogurt Cake

Lemon Rosemary Yogurt Cake

Servings: 8

Author:

25

1

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

yogurt cake lemon cake summer cakes lemon rosemary cake loaf cakes

🧂 Ingredients

2+1/2 cups flour
2 teaspoons of baking powder
2 lemons
2/3 cup unsalted butter

room temperature
1+1/4 cups sugar

divided
Salt
2 eggs
1 cup whole milk yogurt
3 tablespoons chopped rosemary
Wooden skewer

Instructions

1 Preheat the oven to 350F
2 Grease and flour a 10” long loaf pan.
3 Whisk the flour and baking powder. Set aside.
4 Zest the peel of 1 lemon and peel the other into strips
5 Juice both lemons.
6 Mix 2 butter,
7 200 g sugar and 1 pinch of salt until creamy.
8 Stir in eggs one at a time.
9 Stir in dry ingredients and then the yogurt.
10 Stir in 1/4 cup of lemon juice, 2 tablespoons of chopped rosemary, and the lemon
zest.
11 Transfer the batter to the prepared pan.
12 Bake for 50 minutes. Let the cake cool in the tin for about 15 minutes.
13 Meanwhile, bring a 1/2 cup of water to boil with 1/4 sugar, the rest of the
lemon juice, the remaining tablespoon of chopped rosemary, and strips of lemon
peel.
14 Simmer over high heat for about 4 minutes until the sugar dissolves completely.
15 Transfer the cake to a baking rack placed over a parchment-lined baking sheet.
16 Stab the top of the cake several times with the skewer.
17 Drizzle the hot lemon rosemary syrup over the top.
18 Let cool. Slice and serve.

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