Rosemary Lemon Cake

Rosemary Lemon Cake Recipe

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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

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.

Printable Recipe Card

About Rosemary Lemon Cake

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