rosemary lemon cake
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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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yield
8 -10
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For rosemary lemon cake
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1 call purpose flour
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1 tspminced fresh rosemary leaves
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1 tspbaking powder
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1/4 tspbaking soda
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1/8 tspsalt
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1/2 cgranulated sugar
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3 Tbspolive oil
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1/3 cplain nonfat yogurt
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1/2 tspvanilla extract
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1/4 tspalmond extract
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1 lgegg (whole egg)
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1 lgegg white
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2 tspgrated lemon zest
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1/4 cdried cranberries, diced
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2 Tbspgranulated sugar
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3 Tbsplemon juice
How To Make rosemary lemon cake
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1Preheat oven to 350°F. Coat a 9-inch spring form pan with nonstick cooking spray.
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2Combine first 5 ingredients in a bowl; set aside.
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3Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
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4Add yogurt, extracts, egg and egg white; beat 1 minute.
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5Add flour mixture and beat at low speed until well blended.
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6Fold in zest and cranberries.
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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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8Remove from oven. Pierce cake several times with a fork.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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