All That's Left Are The Crumbs: Lemon-Rosemary Yogurt Loaf ~ TheCakeSliceBakers

January 20, 2021

Lemon-Rosemary Yogurt Loaf ~ TheCakeSliceBakers

This bright and fresh Lemon-Rosemary Yogurt Cake topped with a Lemon Syrup is the perfect afternoon or breakfast treat.

The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2021 - Little Everyday Cakes by Candace Floyd. The premise of this book is that these little cakes are perfectly sized, absolutely delicious, and serve about four to six. Their size means that they are just enough to polish off in one sitting and remove the need to find a place to store them or worry about wasted ingredients. As you know baking is a science, so it isn't a matter of just halving a recipe, so all of the recipes in this book have been adjusted and tested so that they work perfectly in smaller pans and taste amazing.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Lemon-Rosemary Yogurt Loaf, Chocolate Malt Cake, and Oatmeal-Applesauce Cake with Lemony Apple Topping. Lemon is my favorite dessert flavor, and it is even better if it has a herbal element, so I choose the Lemon-Rosemary Yogurt Loaf.

This little cake sure does pack a lot of flavor in one slice and the lemon-rosemary was the perfect ratio. One change I made was to combine the sugar, lemon zest, and rosemary in a bowl and rub it together with my fingers to release the oils as this really intensifies the lemon. I also added a few pieces of lemon peel to the simple syrup mixture. Not only did it add flavor to syrup but it also gave me some candied lemon pieces for the top of the cake. As much as I enjoyed the flavor, I am not sure that the texture is perfect as the cake was really dry. I feel like somewhere along the line the ratio's may be off just a little bit, because everything was measured as per the recipe. Once I had the batter mixed it seemed a little too stiff and seemed to need more liquid. At this point it was really too late for me to add more liquid since I did not want to over-mix the cake so I went ahead with baking it. Next time I will add more yogurt as I really think this will help and I will update the recipe once I have the amount sorted out.

Lemon-Rosemary Yogurt Loaf

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Ingredients

Cake ~

180g (1½ cups) all-purpose flour
¼ teaspoon baking powder
½ teaspoon baking soda
90g (6 tablespoons) plain yogurt, room temperature
½ teaspoon vanilla extract
30ml (2 tablespoons) fresh lemon juice
85g (6 tablespoons) butter, softened
200g (1 cup) sugar
2 eggs, room temperature
1 egg yolk, room temperature
zest of one lemon
1 teaspoon finely chopped rosemary

Lemon Syrup ~

30g sugar
30ml fresh lemon juice

Preparation

Preheat the oven to 180℃ (350℉).
Spray a 21cm x 11cm (8¼ x 4¼-inch) pan with baking spray, and line base with parchment paper.
In a medium bowl combine the sugar, lemon zest, and rosemary and rub together with your fingers to release the oils.
In a medium bowl add the flour, baking powder, baking soda
In a small bowl add the yogurt, lemon juice, and vanilla extract and mix to combine.
Place the butter to the bowl of a stand mixer and beat until creamy.
Add the sugar mixture to the butter and beat until fluffy, about 4 minutes.
Add the eggs and egg yolk one at a time, beating well after each addition.
Reduce the speed to low, and add the flour mixture and the yogurt mixture a little at a time, beginning and ending with the flour mixture, beating until just blended.
Pour the batter into the prepared pan.
Bake the cake for 40 to 45 minutes, until lightly browned and a cake tester comes out clean.
Place the pan on a wire rack, and let the cake cool for 10 minutes.
Prepare the syrup by combining the sugar and lemon juice in a small saucepan, heating it over a medium heat until the sugar dissolves.
Remove the cake from the pan and return it, top side up, to the rack set over a baking sheet to catch any drips.
Pour the warm syrup over the warm cake.
Let the cake cool completely and serve.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.