This Greek yogurt, rosemary, and a hint of lemon loaf is topped with rosemary honey that makes it perfect. Thanks to the yogurt, it is very soft and fluffy, and you can enjoy it as a dessert, for breakfast along with coffee or tea.
Preheat the oven to 191 degrees. In a skillet, place the honey and the 5 sprigs of rosemary and cook for 5 minutes until it boils. You can remove the rosemary if you want a milder flavor. Let it cool for 45 minutes.
In a bowl, mix all the dry ingredients: flour, baking powder, sugar, rosemary, and lemon zest.
In another bowl, mix the wet ingredients: the egg, yogurt, vanilla, and oil. Mix well until everything is homogeneous.
Gradually pour the wet ingredients into the dry ones and continue beating until you have a smooth and homogeneous mixture.
Grease and flour a loaf pan, pour the mixture into the pan, and bake for 45 minutes or until a toothpick inserted comes out clean.
Once it comes out of the oven, pour the honey on top and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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