Lemon Yoghurt Cake

Name: Lemon Yoghurt Cake
Ingredients: 1 cup Brown Sugar; 1/2 cups Butter, Room Temperature; 1 Lemon, Zest (Save Juice For Glaze); 1 teaspoon Rosemary, Finely Chopped; 1/2 teaspoons Vanilla Extract; 1 whole Egg; 2 cups Flour, All Purpose; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 cup Yoghurt (Can Be Plain, Vanilla, Or What You Have In The Fridge); FOR THE SYRUP:; 1 Lemon, Juiced; 1/4 cups Water; 1 Tablespoon Honey; 1 Tablespoon Butter; 1 cup Icing Sugar

16 ingredients

6 steps

Ingredients

1 cup Brown Sugar
1/2 cups Butter, Room Temperature
1 Lemon, Zest (Save Juice For Glaze)
1 teaspoon Rosemary, Finely Chopped
1/2 teaspoons Vanilla Extract
1 whole Egg
2 cups Flour, All Purpose
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 cup Yoghurt (Can Be Plain, Vanilla, Or What You Have In The Fridge)
FOR THE SYRUP:
1 Lemon, Juiced
1/4 cups Water
1 Tablespoon Honey
1 Tablespoon Butter
1 cup Icing Sugar

Directions

1

Preheat oven to 350°F or 180°C. Line a loaf pan with parchment paper extending above the pan to make lifting out the cake easier.
2

Cream butter and sugar until smooth. Add lemon zest, rosemary, and vanilla to the butter mixture and mix until fully incorporated. Beat in egg.
3

Sift flour, baking powder, and baking soda together in a separate bowl. Add dry ingredients and yoghurt into the butter mixture in three alternating batches. Mix until everything is incorporated and the dough is smooth.
4

Transfer the dough to the pan and bake for 50 minutes or until a toothpick comes out clean.
5

While the dough is baking, adding ingredients for syrup to a pot. Place the pot over medium heat and stir until all of the ingredients have melted. Continue to simmer for 5 minutes. Take off heat and let cool.
6

When cake is fully baked, poke holes throughout the top and pour the syrup over. Let the syrup soak into the cake and enjoy!