Rosemary Lemon Poundcake
Yields: 1 Loaf
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Ingredients
| 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) |
Directions
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.
Nutrition Information
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0
CALORIES
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0g
TOTAL FAT
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0g
PROTEIN
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View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
0
0
|
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| % Daily Value* | ||
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 0g | 0% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | 0% |
| Protein | 0g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 0% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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