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.
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.
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.
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.
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