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.
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.