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Lemon & Rosewater Loaf Cake

Prep Time15 minutes
Cook Time55 minutes
Servings: 8

Equipment

  • 8.5 x 3.5 Loaf pan

Ingredients

  • ½ cup unsalted butter, room temperature
  • ⅔ cup sugar
  • zest and juice of 1 lemon
  • 2 tbsp rosewater
  • 1¼ cup all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅔ cup plain greek yogurt ( full fat, 2%, or non-fat)

Lemon Glaze

  • ¾ cup powdered sugar
  • 1½ tbsp lemon juice
  • 2 tsp milk or half and half

Garnish

  • 1 tbsp dried rose petals

Instructions

  • Grease loaf pan and preheat oven to 350°. In a medium bowl, sift together dry ingredients and set aside.
  • Using an electric mixer or a stand alone mixer cream butter and sugar. Once butter mixture is fluffy, add lemon zest and mix until well combined.
  • Beat in eggs one at a time until well incorporated. Add rosewater, lemon juice and mix until combined. Mixture will look curdled but this is normal.
    Be sure to scrape the side of mixing bowl with a silicone spatula frequently.
  • Reduce mixer to low speed and add half of greek yogurt until combined, then gradually add half of flour mixture until combined. Do not over mix. Repeat the process, alternating between yogurt and flour mixture.
  • Pour the batter to the loaf pan and bake for 45-55 minutes or until the tooth pick inserted in the middle comes out clean.
  • Cool in the loaf pan for 15 minutes, then remove from the pan and let cool completely on the cooling rack.
  • For lemon glaze, whisk together lemon juice, milk, and powdered sugar in a small bowl. Drizzle glaze over loaf cake and once slightly set, garnish with dried rose petals.