| 1 1⁄2 | c | unbleached flour |
| 1⁄4 | tsp | baking soda |
| 1⁄4 | tsp | baking powder |
| 1 | c | sugar |
| 1⁄2 | stick | butter (softened) |
| 1⁄4 | c | olive oil |
| 1⁄2 | tsp | vanilla extract |
| 1⁄2 | tsp | lemon extract |
| 2 | eggs | |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tbsp | lemon juice |
| 1 | tsp | finely chopped rosemary (heaping) |
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.
