Preheat the oven to 350-degrees and spray an 8 x 4.5-inch loaf pan with cooking spray.

Cream butter and sugar until light and fluffy, about 3 minutes.

Add lemon zest, juice and vanilla.

Add yogurt, then add eggs one at a time.

Next, add flour, baking powder, salt, and rosemary.

Mix for an additional minute, scraping the bowl, until everything is smooth and combined.

Pour batter into the prepared loaf pan.

Bake 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. 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.

Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.