Fresh Fig Cake Lemon Rosemary for 12

Instructions:

1. Set the oven to 350°F (175°C) and grease an 8 x 4.5 inch loaf pan.
2. Beat softened butter and sugar on medium speed for 3–5 minutes until the mixture looks pale and fluffy.
3. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the butter mixture, alternating with Greek yogurt. Note: This prevents the batter from separating.
6. Gently fold in the lemon zest and minced rosemary until just combined.
7. Pour the batter into the pan and smooth the top with a spatula.
8. Press fresh fig slices into the surface in an overlapping shingle pattern.
9. Brush the fig tops with melted butter.
10. Bake for 40–45 minutes until a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan for 10 minutes before moving it to a wire rack.
12. Whisk powdered sugar, lemon juice, and minced rosemary until smooth.
13. Drizzle the glaze over the cooled Fresh Fig Cake Lemon Rosemary and let it set for 15 minutes.