Rosemary Lemon Cake Recipe

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Rosemary Lemon Cake

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.

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15 Min
25 Min


1 c
all purpose flour
1 tsp
minced fresh rosemary leaves
1 tsp
baking powder
1/4 tsp
baking soda
1/8 tsp
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


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