An easy lemon yogurt cake with flecks of fresh rosemary. Soft and light and topped with a zingy lemon glaze.
I’m a big fan of combining herbs with fruit. Peaches go well with thyme, strawberries are excellent with basil and mint, and lemon pairs fabulously with rosemary in this lemon and rosemary yogurt cake.
This cake is deliciously light. There’s no butter in this cake as it uses olive oil instead. Along with some added yogurt, this gives a moist and tender crumb.
I’ve added in some chopped fresh rosemary too, to add some floral notes to the zingy lemon. It’s such a great combo.
- In a large bowl, combine the sugar, lemon zest, and chopped rosemary. Rub it together with your fingers to release the oils from the lemon zest. This step smells amazing!
- Add in the lemon juice and stir, then add in the eggs, yogurt and oil. Whisk it together by hand to combine it.
- In a separate small bowl, whisk together the flour, baking powder and salt.Tip it into the wet mixture and fold it well to combine. There may be some lumps in the batter but that’s okay.
- Pour the batter into the prepared cake tin and bake in a preheated oven for about 40 minutes until the top of the cake springs back when touched and a skewer inserted into the middle of the cake comes out clean.
- After baking, let the cake sit for a few minutes before removing and placing on a cooling rack.
Once the cake has cooled, mix together the icing sugar and enough lemon juice to make a thick but pourable glaze.
Drizzle it lavishly over the lemon rosemary cake. Garnish it with some extra sprigs of rosemary.
Cake Tin Sizes
The cake can be baked in a few different tins.
I have baked this pictured cake in an 18cm/7inch round tin, but a loaf tin could also be used, (like this delicious lemon poppy seed loaf!)
- 150g (¾ cup*) granulated sugar
- 1 Tablespoon lemon zest
- 2 Tablespoon fresh rosemary , finely chopped
- 60g (¼ cup) fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 125g (½ cup) unflavored yogurt
- 105g (½ cup) extra-virgin olive oil
- 220g (1 ¾ cup) all-purpose flour
- 2 teaspoons baking powder
- ¼ tsp salt
- 2-3 Tbsp fresh lemon juice
- 120g ( 1 cup) powdered sugar
- Fresh rosemary
- Preheat the oven to 180°C (350°F). Grease or line a cake tin (an 18cm/7inch round cake tin or an 8x5inch loaf pan could be used.)
- Combine the sugar, lemon zest, and chopped rosemary in a large bowl. Rub it with your fingers to release the oils from the lemon zest. Add in the lemon juice and stir
- Add in the eggs, yogurt, and oil and whisk them together by hand to combine them.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Tip it into the wet mixture and fold it well to combine. There may be some lumps in the batter but that's okay.
- Pour the batter into the prepared cake tin and bake for 35-40 minutes until the top springs back when touched and a skewer inserted into the middle of the cake comes out clean.
- Let the cake sit for a few minutes before removing it and placing it on a cooling rack.
- Once the cake has cooled, mix together the powdered sugar and enough lemon juice to make a thick but pourable glaze.
- Drizzle this over the cooled caked. Sprinkle with a bit of fresh rosemary.
*The cup sizes given are US-sized cups. Note that these are smaller than metric. For best results, use a kitchen scale and grams.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 49mgSodium: 227mgCarbohydrates: 39gFiber: 1gSugar: 24gProtein: 4g