Description
This is a dense cake, reminiscent of a pound cake, with a lemony twist that comes from adding a lemon syrup making this cake extra juicy. A hint of rosemary adds a fresh flavour to the richness of this cake.
Ingredients
- 1 cup Brown Sugar
- ½ cups Butter, Room Temperature
- 1 Lemon, Zest (Save Juice For Glaze)
- 1 teaspoon Rosemary, Finely Chopped
- ½ teaspoons Vanilla Extract
- 1 whole Egg
- 2 cups Flour, All Purpose
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- 1 cup Yoghurt (Can Be Plain, Vanilla, Or What You Have In The Fridge)
- FOR THE SYRUP:
- 1 Lemon, Juiced
- ¼ cups Water
- 1 Tablespoon Honey
- 1 Tablespoon Butter
- 1 cup Icing Sugar
Preparation
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.
Cream butter and sugar until smooth. Add lemon zest, rosemary, and vanilla to the butter mixture and mix until fully incorporated. Beat in egg.
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.
Transfer the dough to the pan and bake for 50 minutes or until a toothpick comes out clean.
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.
When cake is fully baked, poke holes throughout the top and pour the syrup over. Let the syrup soak into the cake and enjoy!
