Makes 12 – 16 servings

Ingredients
¾ cup Greek yogurt or sour cream
1 ½ cups sugar
4 eggs
1 tablespoons baking powder
2 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoon chopped rosemary
2 teaspoon grated lemon rind
¾ cup almond meal or almond flour
1½ cups flour
¾ cup olive oil

¾ cup powdered sugar
1 teaspoon grated lemon rind
3 Tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon almond extract

Toasted blanched sliced almonds
Rosemary sprig

Line the bottom of a 9-inch cake pan with parchment. Preheat the oven to 350 degrees Fahrenheit.

In a mixer with a whip attachment, combine the yogurt and the sugar, then add the eggs and whip till well blended. Add the extracts, rosemary, and the almond meal and continue mixing. Add the flour and combine on a low speed. Add the oil and continue mixing till well blended. Pour the batter into the pan.

Bake at 350 for 35-45 minutes till set in the center. Meanwhile, combine the remaining ingredients to make a glaze and set aside.

Once cake is baked, let it cool in the pan a bit then flip in over to help flatted the top. Let cool. Remove parchment paper and brush to cake well on the top and sides with the glaze and let it soak in. Sprinkle with toasted sliced blanched almonds, a little powdered sugar and a large sprig of rosemary, if desired.