Lemon Rosemary Yogurt Cake

Lemon Rosemary Yogurt Cake

3/4 cup butter, room temperature
1 cup sugar
2 Tablespoons lemon juice
Zest of one lemon
2 teaspoons vanilla
1/2 cup  Yogurt
3 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon fresh rosemary, finely chopped

Glaze:
1 cup powdered sugar
3 to 4 Tablespoons fresh lemon juice
Rosemary sprigs (optional)

Instructions

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. 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.