Lemon Rosemary Yogurt Cake

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

Yield: makes 1 loaf

Lemon Rosemary Yogurt Cake - This is what I like to have in my house to snack on. Herbs in baked goods add so much flavor.

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.
Nutrition Information:

Amount Per Serving:Calories: 0 Total Fat: 0g

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

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53 Comments

  • 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

    Reply
  • That icing look killer and the cakes look even better!! I love the combo of lemon and rosemary! Very light and fresh!

    Reply
  • This is so beautiful, Bree! I always love lemon and rosemary together!

    Reply
    • Thank you Amanda! How are you feeling? When is that sweet babe going to be born?

      Reply
  • 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!

    Reply
    • Yes! Lemon and rosemary are beautiful in dessert. You will love it!

      Reply
  • 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 .

    Reply
  • 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

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

    Reply
  • 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!

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

    Reply
  • 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!

    Reply
  • Dear Bree,
    now, I find time to say thankyou for this lovely reciept lemon joghurt cake. I try it some times and it is my favorite cake now. It is so extrem fluffy and delicious.. So I post it on my blog, of course with your name.
    many thanks and i have to try more.
    kind regards Brigitte

    Reply
  • I have baked this half a dozen times now. The recipe is so reliable and my husband says its the best cake I’ve ever baked x Thank you x

    Reply
    • I am so glad to hear this, thanks for letting me know. And I love that you love it so much.

      Reply
  • Thank you for sharing this recipe! It was absolutely delicious. Unfortunately, I wasn’t careful enough when taking the cake out of the pan, and broke it. So I decided to make a trifle by layering the cake pieces, lemon glaze, and vanilla yogurt. It turned out great, but I plan to try again soon!

    Reply
    • Excellent save! I hate when that happens to me (which is more often than I care to admit.)

      Reply
  • Hi! I am SO excited to try this out myself! I was wondering- do you think greek yogurt would be an ok substitution for regular yogurt? I was worried it would be too thick, but we only ever have that hanging around the house, and if I can avoid buying something extra, I will 🙂 Thanks!

    Reply
  • Hello. I made this last night, my husband said this is his favorite cake ever! Even better than the german chocolate cake that I make from scratch that has been his favorite for the past 17 years. Thank you so much for sharing this recipe!

    Reply
  • Hi, this looks absolutely delicious! Do you think it would work cooked in a round cake tin instead of a loaf pan?

    Reply
  • I was inspired by the rosemary on my back porch to make this cake. It was absolutely perfect. What a great recipe. Thanks for sharing.

    Reply
  • Both times I have tried to make this it has curdled. Unless you are leaving out some step, I’m not sure how this recipe comes out

    Reply
    • As you can see from the pictures, that didn’t happen to me. And many people have made this recipe with success. Often when you make a cake when you add the flour it all combines evenly.

      Reply
  • Hi there! A few questions:
    Have you tried different types of flour for this recipe, or do you always use a white flour? How do you think wheat flour would fare?
    Does the vanilla Greek yogurt add a substantial amount of vanilla flavor or would plain Greek yogurt be just as good?

    Thank you for the input!

    Reply
    • I always use white flour. I think that white whole wheat would be fine, but regular whole wheat, I’m not so sure. I definitely would cut it with APF otherwise it will turn out like a hockey puck. You can absolutely use plain yogurt, just be sure to add a little extra vanilla.

      Reply

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