Rosemary Lemon Cake

Rosemary Lemon Cake Recipe

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Mikekey *

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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Rosemary Lemon Cake

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.

Printable Recipe Card

About Rosemary Lemon Cake

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




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