Rosemary Lemon Poundcake
The rosemary flavor is subtle, and the olive oil will take away some of the guilt when you go back for a second piece.
Preheat oven to 325°
Combine flour, baking soda and baking powder. Set aside.
In a large bowl, beat sugar with butter and olive oil.
Add vanilla, lemon extract, and eggs. Add yogurt, then lemon juice. Add flours and beat until just mixed. Fold in rosemary.
Spoon batter into a loaf pan and bake 55 minutes.
Let cool before slicing.