Rosemary Lemon Poundcake

Rating: 
0
No votes yet
Like it:

From Alex, Clean Plate Club

LateEnough.com

The rosemary flavor is subtle, and the olive oil will take away some of the guilt when you go back for a second piece.

1
Loaf

Ingredients

1 1/2 c unbleached flour
1/4 t baking soda
1/4 t baking powder
1 c sugar
1/2 stick butter (softened)
1/4 c olive oil
1/2 t vanilla extract
1/2 t lemon extract
2 eggs
1/2 c Stonyfield Organic Low Fat Plain Yogurt
2 T lemon juice
1 t finely chopped rosemary (heaping)
Nutrition Information: 

Preparation:

Step 1

Preheat oven to 325°

Step 2

Combine flour, baking soda and baking powder. Set aside.

Step 3

In a large bowl, beat sugar with butter and olive oil.

Step 4

Add vanilla, lemon extract, and eggs. Add yogurt, then lemon juice. Add flours and beat until just mixed. Fold in rosemary.

Step 5

Spoon batter into a loaf pan and bake 55 minutes.

Step 6

Let cool before slicing.

Ingredients

1 1/2 c unbleached flour
1/4 t baking soda
1/4 t baking powder
1 c sugar
1/2 stick butter (softened)
1/4 c olive oil
1/2 t vanilla extract
1/2 t lemon extract
2 eggs
1/2 c Stonyfield Organic Low Fat Plain Yogurt
2 T lemon juice
1 t finely chopped rosemary (heaping)
Nutrition Information: 

Comments and Reviews