Rosemary Lemonade Cake

INGREDIENTS

• ½ pound butter, softened
• 2 ½ cups sugar, divided
• 4 eggs, room temperature
• ¼ cup candied lemon peel, chopped, plus more, left whole, for garnish
• 2 tablespoons chopped rosemary, plus more for garnish
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup plain yogurt, room temperature
• ¾ cup lemon juice, strained and divided