rosemary lemon cake
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.
No Image
prep time
15 Min
cook time
25 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 cup all purpose flour
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 3 tablespoons olive oil
- 1/3 cup plain nonfat yogurt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg (whole egg)
- 1 large egg white
- 2 teaspoons grated lemon zest
- 1/4 cup dried cranberries, diced
- 2 tablespoons granulated sugar
- 3 tablespoons lemon juice
How To Make rosemary lemon cake
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Step 1Preheat oven to 350°F. Coat a 9-inch spring form pan with nonstick cooking spray.
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Step 2Combine first 5 ingredients in a bowl; set aside.
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Step 3Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
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Step 4Add yogurt, extracts, egg and egg white; beat 1 minute.
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Step 5Add flour mixture and beat at low speed until well blended.
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Step 6Fold in zest and cranberries.
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Step 7Pour batter into spring form pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
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Step 8Remove from oven. Pierce cake several times with a fork.
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Step 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.
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