Preheat the oven to 350F

Grease and flour a 10” long loaf pan.

Whisk the flour and baking powder. Set aside.

Zest the peel of 1 lemon and peel the other into strips

Juice both lemons.

Mix 2 butter,

200 g sugar and 1 pinch of salt until creamy.

Stir in eggs one at a time.

Stir in dry ingredients and then the yogurt.

Stir in 1/4 cup of lemon juice, 2 tablespoons of chopped rosemary, and the lemon zest.

Transfer the batter to the prepared pan.

Bake for 50 minutes. Let the cake cool in the tin for about 15 minutes.

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.

Simmer over high heat for about 4 minutes until the sugar dissolves completely.

Transfer the cake to a baking rack placed over a parchment-lined baking sheet.

Stab the top of the cake several times with the skewer.

Drizzle the hot lemon rosemary syrup over the top.

Let cool. Slice and serve.