Rosemary Lemon Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Rosemary Lemon Cake

Mikekey K

By
@Mikekey

This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

8-10

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
all purpose flour
1 tsp
minced fresh rosemary leaves
1 tsp
baking powder
1/4 tsp
baking soda
1/8 tsp
salt
1/2 c
granulated sugar
3 Tbsp
olive oil
1/3 c
plain nonfat yogurt
1/2 tsp
vanilla extract
1/4 tsp
almond extract
1 large
egg (whole egg)
1 large
egg white
2 tsp
grated lemon zest
1/4 c
dried cranberries, diced
2 Tbsp
granulated sugar
3 Tbsp
lemon juice

Directions Step-By-Step

1
Preheat oven to 350°F. Coat a 9-inch spring form pan with nonstick cooking spray.
2
Combine first 5 ingredients in a bowl; set aside.
3
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
4
Add yogurt, extracts, egg and egg white; beat 1 minute.
5
Add flour mixture and beat at low speed until well blended.
6
Fold in zest and cranberries.
7
Pour batter into spring form pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
8
Remove from oven. Pierce cake several times with a fork.
9
Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack. To serve, remove ring of pan and slide bottom onto a cake plate.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat