Winter Citrus Cake w/ Rosemary
This is the perfect winter Sunday breakfast cake.
It's easy to throw together the night before, and smells soooooo good.
Fresh rosemary is the only herb that is still alive in my garage, so I love recipes where I can use it.
I have made many a lemon rosemary cake w/ olive oil, however, this cake uses butter, so it's a bit richer.
I used the zest of a nice clementine and a lemon, as well as some lemon juice.
Feel free to make a lemon syrup for the cake, or just dust it with powdered sugar to keep it simple.
Winter Citrus Cake:
3/4 cup butter, room temperature
1 cup sugar
2 tbsp lemon juice
zest of a lemon, zest of an orange
1 tsp vanilla
1/2 cup plain greek yogurt
1 1/2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 tbsp fresh rosemary, finely chopped
Cream all ingredients together (first the wet, then the dry) with a mixer, or by hand.
I like to line my loaf pan with parchment paper, but feel free to butter the pan if you like.
Bake for about 40 minutes at 350F. Remove to a cooling rack and dust with powdered sugar.
Let rest a few hours before taking a slice, this cake is better the next day.