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–+ servings
Lemon drizzle cake with white glaze and fresh daisies on a wooden board.

Lemon-Rosemary Cake

Bree Hester
4.61 from 48 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 2 hours 10 minutes
Total Time 3 hours 10 minutes
Course cake
Cuisine American
Servings 12 1 (8 x 4 1/2-inch) loaf
Calories 290 kcal

Ingredients
  

For The Cake:

  • 3/4 cup butter room temperature
  • 1 cup sugar
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 cup vanilla yogurt
  • 3 eggs
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary finely chopped

For The Glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • Rosemary sprigs for garnish, optional

Instructions
 

To Make The Cake:

  • Preheat the oven to 350°F and spray an 8x4 1/2 -inch loaf pan with cooking spray.
  • Cream butter and sugar until light and fluffy, about 3 minutes.
  • Add lemon zest, juice, and vanilla.
  • Add yogurt, then add eggs one at a time while beating.
  • Next, add flour, baking powder, salt, and rosemary.
  • Mix for an additional minute, scraping the bowl, until everything is smooth and combined.
  • Pour batter into the prepared loaf pan.
  • Bake 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, approximately 2 hours.

To Make The Glaze And Finish The Cake:

  • Whisk the powdered sugar and lemon juice until smooth and combined.
  • Add more sugar or lemon juice as needed, depending on the consistency you prefer.
  • Drizzle over cake and add rosemary sprigs. Make sure you give the glaze time to set.

Nutrition

Calories: 290kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 282mgFiber: 0.5g
Keyword citrus, fresh herbs, powdered sugar glaze
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