18 January 2014

lemon rosemary yogurt cake

(via bakedbree)

I found this great recipe over at Baked Bree wish I am so going to try this weekend. It looks amazingly easy and tasty not to, and that is why I just had to share it with you.

  • 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)
  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.

:: image source and recipe :: baked bree


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