Description
A soft and fluffy rosemary pound cake with a unique blend of flavors from fresh rosemary, lemon zest, and vanilla.
Ingredients
Units
Scale
- 1/2 cup (120 ml) vegetable oil
- 1 cup (128 g) sugar
- 3 eggs
- 1 cup (128 g) all-purpose flour
- 1 cup (240 ml) plain yogurt
- 2 tbsp (43 g) rosemary leaves, chopped
- 1 tsp (5 ml) vanilla extract
- 1 tsp (12 g) baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mix all the dry ingredients: flour, baking powder, sugar, rosemary leaves, and lemon zest.
- In another bowl, whisk together all the wet ingredients: eggs, yogurt, oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This cake is perfect for those who love experimenting with herbs in desserts.
- Store the cake in an airtight container for up to 3 days.
- You can substitute dried rosemary for fresh, but use half the amount as dried herbs are more potent.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 55