Lemon, Rosemary, and Yogurt Cake
Servings: 1 loaf cake
Preparation Time: approximately 15–20 minutes, plus baking and cooling
Ingredients:
Cake:
- 3/4 cup cultured butter or grass-fed butter or coconut oil*, room temperature
- 1/2 cup raw honey
- 2 tablespoons freshly squeezed lemon juice
- zest from one lemon
- 2 teaspoons organic vanilla extract
- 1/2 cup cultured plain yogurt
- 3 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
Glaze:
- 1 cup organic powdered sugar
- 3–4 tablespoons freshly squeezed lemon juice
- fresh rosemary sprigs
Directions:
Preheat the oven to 350 degrees F. Cream the butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt, then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.
Mix for an additional minute, scraping down the bowl, until the mixture is well combined and smooth.
Pour the batter into a loaf pan that has been greased with coconut oil.
Bake for 45 to 50 minutes.
Cool in the pan for 10 minutes.
Remove the cake from the pan and finish cooling on a wire rack.
Make the glaze by whisking together the powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.
Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.
Serve with fresh, homemade, coconut milk.
*See: How to Use Coconut Oil in Baked Goods
“Swapping out butter for coconut oil is fairly straightforward for most recipes.
The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.
If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)
Recipe and photo by Orissa. Submit your recipes and photos here.
