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Rosemary Lemon Pound Cake
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Description
Easy, delicious pound cake you can serve at breakfast, lunch, or dinner. And it uses olive oil!
Ingredients
- 1-½ cup Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- 1 cup Sugar
- ½ sticks Butter, Softened
- ¼ cups Olive Oil
- ½ teaspoons Vanilla Extract
- ½ teaspoons Lemon Extact
- 2 whole Eggs
- ½ cups Plain Yogurt (don't Use Non-fat)
- 2 Tablespoons Lemon Juice
- 1 teaspoon (heaping) Finely Chopped Rosemary
Preparation
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.
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