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Lemon Rosemary Loaf

A Lemon Rosemary Loaf Cake adds sunshine on a grey day. A sweet bread, or maybe a savory cake. Like a pound cake, it has a light lemony texture and a soft golden crust. While the warm herb flavor makes it more like a quick bread. Either way, there’s just enough sweetness that there’s no need for frosting. Slice off a piece and serve warm with butter or jam.

2 eggs

1 cup sugar

½ cup Greek yogurt

1 teaspoon vanilla

2 teaspoons lemon zest

2 cups cake flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon fresh rosemary, chopped

½ cup grapeseed oil (or other neutral oil)

  • Preheat oven to 350° Fahrenheit.

  • Grease and flour a loaf pan (8½" x 4½" x 2½").

  • In a large bowl, beat together the eggs, sugar, yogurt, vanilla and zest.

  • In a medium bowl, stir together the flour, baking powder, baking soda, salt and rosemary. Slowly add the flour mixture to the large bowl. Mix well.

  • Add the oil. Mix well.

  • Bake for 45-50 minutes until golden brown and sides pull away from the pan. A wooden toothpick inserted in the center will come out clean.

  • Rest in the pan for 5-10 minutes.

  • Remove from the pan and cool down on a rack.

  • Slice and serve warm or at room temperature with butter or jam.

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