|lemon rosemary yogurt cake|
How do you like Pinterest? (have you noticed my little P pinterest button on the right?)
I for one really enjoy playing around with it if I have any spare time! One of my favourite boards is Recipes I Have to Try which is full of photos of appetising dishes that have caught my eye.It's such a clever site: all you do is click on the photo and you find your way to the original site of the recipe. It's not only recipes, I hasten to add: your boards can be of anything at all, and you share to your heart's content!
|can you see how light and moist it is?|
Right now I am back in Assos with more old friends visiting from the UK. Having lived in Istanbul, they are Old Turkey Hands and feel very much at home here. They've also been here with us in the village before so know how there are some items we cannot easily find: everything we eat here we make fresh and from scratch.
I thought I would make a couple of cakes to say Hoş Geldiniz/Welcome (they came yesterday)! I had 'pinned' this Lemon Rosemary Yogurt Cake very recently from a blog called Baked Bree and thought it would be ideal. We always have lemons, rosemary grows in abundance in the garden and we have homemade yogurt made from the milk of our very own cows! I loved the picture of it!
It turned out to be a winner with a hint of a lemony tang, a faint whisper of rosemary and light and moist thanks to the yogurt. As far as summery cakes go, this one is hard to beat and I will definitely be making it again.
Lemon Rosemary Yogurt Cake
3/4 cup butter, room temperature
1 cup granulated sugar
2 tbsp lemon juice
zest of 1 lemon
2 tsp vanilla
½ cup vanilla yogurt (I used plain)
1½ cups flour
2 tsp baking powder
½ tsp salt
1 tbsp fresh rosemary, finely chopped
1 cup powdered/icing sugar
3-4 tbsp fresh lemon juice
rosemary sprigs for decoration (optional)
|adding the lemon juice to the powdered sugar for the glaze|
- Preheat oven to 180C/350F.
- Cream butter and sugar until light and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla. Add yogurt, and add eggs one at a time. Add flour, baking powder, salt, and rosemary. Mix for an additional minute, scraping the bowl, until everything is smooth and combined. Pour batter into a loaf tin that has been lined with damp greaseproof paper (or sprayed with cooking spray but we don't get that here).
- Bake in the preheated oven for 45-50 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and let cool on a baking rack.
- Make glaze by whisking powdered sugar and lemon juice. Add more sugar and lemon juice as needed. Drizzle over cake and add small sprigs of rosemary to decorate. Let glaze stand until completely set.
Ideal for family or friends: why don't you try it this weekend?