Lemon, rosemary, olive oil and yogurt cake a refreshing summer dessert.
INGREDIENTS:
Lemon, Rosemary, olive oil and Yogurt Cake.
165g (¾ cup) granulated sugar
2 Tbsp lemon zest
2 Tbsp fresh rosemary, finely chopped
60ml (¼ cup) lemon juice
2 large eggs
125ml (½ cup) greek yogurt
125ml (½ cup) olive oil
1 ½ cups all-purpose flour (225g)
2 tsp of baking powder
¼ tsp salt
LEMON GLAZE:
2-3 Tbsp fresh lemon juice
1 cup icing sugar
Fresh rosemary
METHOD:
Preheat the oven to 180°C (350°F). Grease or line a cake tin (either an 18cm round cake tin or a loaf tin could be used.)
In a large bowl, combine the sugar, lemon zest and chopped rosemary. Rub it together with your fingers to release the oils from the lemon zest. Add in the lemon juice and stir
Add in the eggs, yogurt and oil and whisk it together by hand to combine it.
In a separate small bowl, whisk together the flour, baking powder and salt.Tip it into the wet mixture and fold it well to combine. There may be some lumps in the batter but that’s okay.
Pour the batter into the prepared cake tin and bake for 35-40 minutes until the top of the cake springs back when touched and a skewer inserted into the middle of the cake comes out clearn.
Let the cake sit for a few minutes before removing and placing on a cooling rack.
THE GLAZE:
Once the cake has cooled, mix together the icing sugar and enough lemon juice to make a thick but pourable glaze.
Drizzle this over the cooled caked. Sprinkle with a little fresh rosemary.
