• 3/4 cup Extra Light Olive Oil
  • 2 Eggs
  • 1/4 cup Lemon Juice
  • 1 tbs Lemon Zest
  • 4 tsp Freshzest Rosemary, chopped
  • 1/2 tsp Vanilla Extract
  • 1 1/3 cup Plain Yoghurt
  • 1 2/3 cup Caster Sugar
  • 3 cups Plain Flour

Heavy Lemon and Rosemary Cake .


Preparation Time: 10 Minutes

Cooking Time: 45 minutes

Serving Size: 1 cake

  1. Preheat oven to 175 degrees celsius and oil/grease a 23x8 cm loaf tin. In a large mixing bowl, whisk together, olive oil, eggs, lemon juice and zest, rosemary, vanilla extract, yoghurt and sugar until well combined. Slowly add the flour, mixing as you go until the batter is smooth. Pour into the greased bread loaf pan and place in the oven for approximately 45 minutes or until browned on the outside and cooked.
  2. Remove from oven and place on wire rack to cool. Serve when slightly cooled.
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