Light – Fragrant – Divine!


Three little words that describe this simple yet lovely little pound cake. The little secret ingredient to this cake is (Vanilla Yogurt). It can be served with a small dollop of Vanilla Bean ice cream or whipping cream to make it extra decadent.

But it really does stand on it’s own when paired with a cup of afternoon tea. I have served this pound cake at many baby showers over the years. It’s a true “Springtime Favorite”.





Lemon Rosemary Pound Cake
  • ¾ cup butter, room temperature
  • 1 cup Organic Granulated Sugar
  • 2 Tablespoons lemon juice
  • Zest of one lemon
  • 2 teaspoons vanilla
  • ½ cup Vanilla Yogurt
  • 3 eggs
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 Tablespoon fresh rosemary, finely chopped
  • 1 cup Powdered sugar
  • 3 to 4 Tablespoons fresh lemon juice
  • Glaze
  • 1 cup Powdered sugar
  • 3 to 4 Tablespoons fresh lemon juice
  • Rosemary sprigs (optional)
  1. 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, scrapping the bowl, until everything is smooth and combined. Next pour batter into a loaf pan that has been sprayed with cooking spray.
  2. Bake in a preheated 350 degree oven for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
  3. Make the glaze by whisking powdered sugar and lemon juice. Add more sugar and lemon juice as needed. Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.



Write A Comment