Rosemary Lemon Yogurt Pound Cake

I have an obsession for lemon yogurt.

So when one of my friends started texting me about her plans to make a lemon yogurt poppy seed pound cake, I decided that I wanted one, too.

I didn’t want to worry about hunting down poppy seeds (which I’m sure isn’t that hard if I made an effort), so instead, I decided to add a pinch of rosemary. I mean the whole point of making this, was to give me a legit excuse to buy my favorite lemon yogurt on the company’s dime 🙂

rosemary You Will Need:

1 1⁄2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1 cup plain yogurt (We used Noosa Lemon Yogurt just ‘cuz!)
1 cup sugar
3 eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1⁄2 teaspoon pure vanilla extract
1⁄2 cup vegetable oil
1⁄3 cup fresh lemon juice
Pinch of rosemary

For the glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Here’s How to Get Bakin’:

  1. Preheat the oven to 350°F.
  2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
  3. Sift together the flour, baking powder, and salt into 1 bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice, and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
  6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Pour the glaze over the cake and allow it to soak.

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