lemon rosemary yogurt cakeIt is gorgeous here in Washington, DC right now. The cherry blossoms have finally bloomed, the air was warm, and we spent the weekend soaking in the sunshine. My sister and her boyfriend stayed with us and we went to the first soccer and lacrosse games of the season, and broke in a new grill. It was the kind of weekend that makes you tired, but in the best possible way. Not from running around, but from relaxing and enjoying yourself. We ate great food, laughed a lot, and had plenty of fresh air.  How was your weekend?

I made this cake the other day and it was exactly what I was after. A bright and light cake with a hint of rosemary. I adore anything with lemon, and love combining herbs with sweet things. If you do not have fresh rosemary, thyme or lavender would also work really well. This cake is beautiful as a dessert, a snack with afternoon tea, or even as a breakfast item. The yogurt adds moistness and I almost always have all of these ingredients on hand so I can make it at a moments notice.

lemon rosemary yogurt cake 3/4 cup butter, room temperature
1 cup Dixie Crystals sugar
2 Tablespoons lemon juice
Zest of one lemon
2 teaspoons vanilla
1/2 cup Mountain High Vanilla Yoghurt
3 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon fresh rosemary, finely chopped

Glaze:
1 cup Dixie Crystals powdered sugar
3 to 4 Tablespoons fresh lemon juice
Rosemary sprigs (optional)

lemon rosemary yogurt cake recipeCream butter and sugar until light and fluffy, about 3 minutes.

lemon yogurt cake recipeAdd lemon juice, zest, and vanilla.

lemon rosemary yogurt cake recipeAdd yogurt and add eggs one at a time.

lemon rosemary yogurt cake recipeAdd flour, baking powder, salt, and rosemary.

lemon rosemary yogurt cake recipeMix for an additional minute, scrapping the bowl, until everything is smooth and combined.

lemon rosemary yogurt cake recipePour batter into a loaf pan that has been sprayed with cooking spray.

lemon rosemary yogurt cake recipeBake in a preheated 350 degree oven for 45 to 50 minutes. Cool in pan  for 10 minutes. Take the cake out of the pan, and cool completely on a rack.

lemon rosemary yogurt cake recipeMake the glaze by whisking powdered sugar and lemon juice.

lemon rosemary yogurt cake recipeAdd more sugar and lemon juice as needed. I like my glaze on the thick side, so I use less lemon juice. If I need to thicken it up, I add more sugar until I get a consistency that I like.

lemon rosemary yogurt cake recipeDrizzle over cake and add rosemary sprigs. Let glaze stand until completely set.

lemon rosemary yogurt cake recipe

Lemon Rosemary Yogurt Cake
 
Ingredients
  • ¾ cup butter, room temperature
  • 1 cup Dixie Crystals sugar
  • 2 Tablespoons lemon juice
  • Zest of one lemon
  • 2 teaspoons vanilla
  • ½ cup Mountain High Vanilla Yoghurt
  • 3 eggs
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 Tablespoon fresh rosemary, finely chopped
Glaze:
  • 1 cup Dixie Crystals powdered sugar
  • 3 to 4 Tablespoons fresh lemon juice
  • Rosemary sprigs (optional)
Instructions
  1. Cream butter and sugar until light and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla. Add yogurt, and add eggs one at a time. Add flour, baking powder, salt, and rosemary. Mix for an additional minute, scrapping the bowl, until everything is smooth and combined. Pour batter into a loaf pan that has been sprayed with cooking spray.
  2. Bake in a preheated 350 degree oven for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
  3. Make the glaze by whisking powdered sugar and lemon juice. Add more sugar and lemon juice as needed. Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.