It 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.
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
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon fresh rosemary, finely chopped
1 cup Dixie Crystals powdered sugar
3 to 4 Tablespoons fresh lemon juice
Rosemary sprigs (optional)
Add yogurt and add eggs one at a time.