Lemon Rosemary Loaf Cake

Recipe Courtesy of Nordic Ware with Permission.

Ingredients:

- 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

Glaze:

- 1 cup Dixie Crystals powdered sugar

- 3 to 4 tablespoons fresh lemon juice

- Rosemary sprigs (optional)

Instructions:

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, scraping 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 the 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 the glaze over the cake and add rosemary sprigs. Let the glaze stand until completely set.