Lemon Rosemary Yogurt Cake

This Lemon Rosemary Yogurt Cake screams “sophistication” but whispers “I’m so easy to make”. This dense, delightful loaf is a star at any gathering.

Mix up a rich batter with whole milk yogurt. It’s creamy, dreamy, and just waiting to be transformed into something magical. The yogurt gives this cake its unbeatable moist texture, making every bite a tender delight. As it bakes in the oven, your kitchen fills with a divine aroma.

Lemon Rosemary Syrup:

Now, here’s where the fun begins. While that cake is doing its thing in the oven, you whip up a lemon rosemary simple syrup. Simple syrup sounds fancy but it’s just sugar, water, lemon, and rosemary doing a happy dance in a saucepan. This syrup is the secret sauce.

Once your cake is out of the oven, resist the urge to dive in immediately. Patience, my friend. Transfer that beauty to a baking rack perched over a parchment-lined baking sheet. Then grab a skewer and channel your inner artist by poking multiple holes into the top of the cake. This is where the magic happens.

Then, pour that luscious lemon rosemary syrup over the cake, letting it seep into every nook and cranny. Watch as the syrup soaks in, infusing the cake with its bright, herby flavor. It’s like a spa treatment for your dessert.

In no time, you’ve transformed a simple loaf into a showstopper. It’s dense, it’s moist, it’s bursting with flavor. Whether you serve it as a sophisticated dessert or a sweet breakfast treat, this Lemon Rosemary Yogurt Cake fits the occasion.

Print

Lemon Rosemary Yogurt Cake

Course Breakfast, Dessert, Snack

Cuisine American

Keyword lemon cake, lemon rosemary cake, loaf cakes, summer cakes, Yogurt Cake

Prep Time 25 minutes

Cook Time 1 hour

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 2+1/2 cups flour
• 2 teaspoons of baking powder
• 2 lemons
• 2/3 cup unsalted butter room temperature
• 1+1/4 cups sugar divided
• Salt
• 2 eggs
• 1 cup whole milk yogurt
• 3 tablespoons chopped rosemary
• Wooden skewer

Instructions

1. Preheat the oven to 350F
2. Grease and flour a 10” long loaf pan.
3. Whisk the flour and baking powder. Set aside.
4. Zest the peel of 1 lemon and peel the other into strips
5. Juice both lemons.
6. Mix 2 butter,
7. 200 g sugar and 1 pinch of salt until creamy.
8. Stir in eggs one at a time.
9. Stir in dry ingredients and then the yogurt.
10. Stir in 1/4 cup of lemon juice, 2 tablespoons of chopped rosemary, and the lemon zest.
11. Transfer the batter to the prepared pan.
12. Bake for 50 minutes. Let the cake cool in the tin for about 15 minutes.
13. Meanwhile, bring a 1/2 cup of water to boil with 1/4 sugar, the rest of the lemon juice, the remaining tablespoon of chopped rosemary, and strips of lemon peel.
14. Simmer over high heat for about 4 minutes until the sugar dissolves completely.
15. Transfer the cake to a baking rack placed over a parchment-lined baking sheet.
16. Stab the top of the cake several times with the skewer.
17. Drizzle the hot lemon rosemary syrup over the top.
18. Let cool. Slice and serve.

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