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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

Lemon Rosemary Yogurt Cake

Ingredients

  • 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)

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.
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This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.

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37 Responses to Lemon Rosemary Yogurt Cake

  1. Wow, this cake looks so delicious.
    I love the idea of using citrus fruits with herbs, another recipe I want to try out is orange and cardamon cake.
    Can’t wait for an excuse to bake this though.
    Thanks for sharing!
    Leah

  2. Tieghan says:

    That icing look killer and the cakes look even better!! I love the combo of lemon and rosemary! Very light and fresh!
    Tieghan recently posted..Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing

  3. This is so beautiful, Bree! I always love lemon and rosemary together!

  4. Amanda says:

    ADORE!!! So beautiful. And I know delicious.

  5. Oh my goodness, this looks DELICIOUS. I don’t think I’ve ever combined lemon and rosemary before, but this might be a great way to use some of my prolific little rosemary plant!
    Melissa from the Blue House recently posted..Let the New Blue House Adventure Begin!

  6. Gorgeous! I’d absolutely love a slice.
    Rachel @ Baked by Rachel recently posted..Designer Series Blendtec Blender Giveaway

  7. I LOVE this..my two fave flavors together!!!
    Cathy Pollak ~ Noble Pig recently posted..Gnocchi-Bacon Grilled Cheese Sandwich

  8. [...] een plastic waterfles, in mijn backpack. Vooral een goede combinatie met zoet – thuis getest met Lemon Rosemary Yoghurt Cake en zeezout-caramel macarons maar in Sardinië smaakt ie toch het [...]

  9. amy says:

    baked it last night for a dessert to share with a girlfriend on her porch with cocktails… & shared the rest with my husband this morning for breakfast . :) SO delicious, everyone loved it .

  10. Sophie says:

    Hi, I would love to try this recipe but being based in London, England, I have no idea what Dixie Crystal sugar is? Is it brown sugar or white caster sugar please?
    Any advice would be much appreciated,
    Love your recipes,
    Sophie

  11. Debra Rose says:

    This bread looks so delicious. The combination of lemon and rosemary sounds wonderful – I want to try this soon – YUM!

  12. OH my gosh! Just found my way in here through Pinterest and this looks SO good. I have rosemary, I have lemons and I need to bake it today. Thanks for sharing!

  13. LAURA says:

    This cake is delish. I just made it and it came out perfect. Great recipe!!!

  14. Anastasiya says:

    Hello! Thank you for a wonderful recipe! I was just wondering is it 350 degree Farenheit? Just to match Farenheit and Celcium scales)

  15. Maya says:

    Greetings from Indonesia! just tried out this recipe yesterday afternoon and this morning it’s almost gone. everyone loves it! thank you for the wonderful sharing, it is simple yet delicious. So glad found this recipe :) oh.. since i ran out of yoghurt i substituted it with same amount of milk with 1 teaspoon of lemon juice and it still came out delish!

  16. […] Rosemary Bread with Lemon Glaze Recipe from bakedbree Makes 1 […]

  17. Whitney Hoy says:

    I can’t wait to try this! I’m also loving how straight forward you are, and I really appreciate it! Gah!! :) More people should be that way!

    http://oreosandredwine.blogspot.com

  18. Riquísima!! thanks for sharing!! i´ll do it

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