TWD: Lemon Rosemary French Yogurt Cake

This delicious Dorie recipe was chosen by the lovely Liliana of My Cookbook Addiction. The French Yogurt Cake (with marmalade glaze) is a common staple in French households, according to Dorie. And after the first bite, I could see why! It's lemony, moist (I still hate that word), refreshing and sweet without being too heavy, and with a great texture. It's very similar to a pound cake but without a hint of butter. Dorie lists the Rivera version in her "playing around" section and I was drawn to the idea of trying fresh rosemary, Greek yogurt and olive oil in the cake.

I loved the way the rosemary complimented the lemon flavor with a slight background taste of herby-freshness. I think next time, and there will be a next time, I will use a stronger olive oil to get more of the fruity savoryness of good olive oil. The longer the cake sat, the stronger the lemon and rosemary flavors became; however, we both insisted on trying a few bites immediately after it came out of the oven. I whipped up a blackberry marmalade glaze and drizzled it over the hot cake. And then I snuck another little slice on my way up to bed. And another slice for breakfast. Oh, and another for dessert last night.

This cake, my friends, is not only ridiculously easy, but ridiculously delicious. Great pick this week!