minced fresh rosemary leaves
plain nonfat yogurt
dried cranberries, diced
How to Make Rosemary Lemon Cake
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.
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About Rosemary Lemon Cake
Posted: Wed, Jun 22, 2016