Lemon Rosemary Loaf Cake
Recipe from BakedBree.com!
- 3/4 cup butter, room temperature
- 1 cup sugar
- 2 tablespoons lemon juice
- Zest of one lemon
- 2 teaspoons vanilla
- 1/2 cup yogurt
- 3 eggs
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup Dixie Crystals powdered sugar
- 3 to 4 Tablespoons fresh lemon juice
- Rosemary sprigs (optional)
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. 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.