Lemon Rosemary Loaf

Fresh lemon loaf cake with frosting on a rustic wood plate.
Lemon Loaf Cake

Hello to all the readers!

If you caught today’s Home on My Range broadcast, thanks for watching.  If  not, that’s okay too.  Just click here to check out today’s and previous live shows.

I have had a life where I have moved around quite a bit and got to know all different climates, experienced different countries, cuisines, and foods.  Don’t get me wrong, I love Montana, but I also love things you can’t find here.  Like citrus.  I love citrus.  When we were living in Florida, Mr. Stacy and I would pick oranges from my grandfathers backyard to make fresh orange juice in January.  We would challenge each other in fruit picking races.  He would win, but honestly in the end I was the winner since he would also juice those oranges.  Winter is a prime season for citrus fruit and right now.  Right now the grocery stores are over flowing with Meyer lemons.

I never had a Meyer lemon until I lived in California and it was probably the best lemon for drinks and goodies EVER.  It’s got this surprising bit of sweet wrapped up under that bite of sour and the flavor is quite a bit more full bodied and tangy.  Which is why I made it the lemon of choice in today’s recipe broadcast.

Today’s recipe also features rosemary to give a subtle flavor note, however you could just as easily swap it out for Lavender or even mix in the same amount in poppy seeds.  It’s really your choice.

Sliced Lemon Loaf Cake with gooey frosting on a rustic plate.
Lemon Loaf Cake Slice

Lemon Rosemary Loaf


  • 1/2 C butter
  • 1 large rosemary sprig
  • 3 eggs
  • 3/4 C sugar
  • 1 C yogurt
  • zest from 1 lemon
  • juice from 1 lemon
  • 1 to 1 1/2 tsp lemon extract, depending on strong you like lemon
  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt


  • 3 T butter, softened
  • 1 1/2 C powder sugar
  • 1/2 to 1 tsp lemon extract, again, depending how strong you like lemon
  • juice from 1/2 a lemon
  • zest from 1/4 lemon

Preheat oven to 350.  Grease loaf pan.

Bruise your sprig of rosemary using the flat of a knife.  Toss into a small pan with 1/2 C of butter.  Let melt, stir occasionally to keep it from browning.  Turn off the heat and set to the side to cool a little.  The longer you let it sit, the longer the rosemary will have a chance to impart the flavor.

In a large bowl, beat eggs and sugar together.  Mix in yogurt, lemon peel, lemon juice, and lemon extract.

In a small bowl, mix together flour, salt, and baking powder.  Set aside.

Strain rosemary from butter and incorporate butter into wet mix.

Combine dry into wet, mix thoroughly till no lumps.  Pour into prepared loaf pan.

Bake for 50 minutes or till cake tester comes out clean.  Let cool in pan for 5 minutes before removing to fully cool on rack.  The closer to sea level you are, the less time it takes to bake.

While loaf is baking, place all ingredients for frosting into a bowl and cream together with a spoon.  Ice cooled loaf and let frosting set for about 15 minutes before cutting.

Store loosely covered.

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