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    You are in: Home / Recipes / Rosemary Lemon Cake Recipe
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    Rosemary Lemon Cake

    Rosemary Lemon Cake. Photo by Tea Jenny

    1/3 Photos of Rosemary Lemon Cake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Mikekey's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Coat a 9-inch springform pan with nonstick cooking spray.
    3. 3
      Combine first 5 ingredients in a bowl; set aside.
    4. 4
      Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
    5. 5
      Add yogurt, extracts, egg and egg white; beat 1 minute.
    6. 6
      Add flour mixture and beat at low speed until well blended.
    7. 7
      Fold in zest and cranberries.
    8. 8
      Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
    9. 9
      Remove from oven.
    10. 10
      Pierce cake with a fork.
    11. 11
      Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
    12. 12
      To serve, remove ring of pan and slide bottom onto a cake plate.

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    Ratings & Reviews:

    • on May 01, 2010

      55

      Made for the 2010 French Forum Herb of the month April Rosemary. Excellent. I didn't use low fat yogurt, I drained mine slightly and just used dannon. Worked great. Use cranraisins which worked equally as well. Loved it. Not too much of a sweet fan, so this was perfect. I and my neighbor absolutely loved it. Thx, Kim

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2010

      55

      Well, I finally got around to making this, and I am sorry I took so long! I had to beg some fresh rosemary from a friend of a friend, until I can get mine going, here. I liked the using of 2 extracts, which did not cancel each other out, but gave a little "hmm" on your tongue. This will be made again, Mike, and thnx for posting. Made for Herb of the Month in the French Forum. April.......Rosemary!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2010

      55

      Oh!!! what a lovely cake this is so so light. I used greek yogurt and dried cranberries. I must admit at first I thought Rosemary! in a cake! but how wrong can you be, I wish I had used a bit more as the rosemary flavour was lovely and the lemon drizzled over was so tangy it went well with the cranberries I will be making this again my best friend just loved it too, so now I have to make her one as well, I suppose thats what are friends for. Made for herb of the month april 2010 (Rosemary)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Rosemary Lemon Cake

    Serving Size: 1 (67 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 183.8
     
    Calories from Fat 52
    28%
    Total Fat 5.8 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 26.6 mg
    8%
    Sodium 145.1 mg
    6%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 0.6 g
    2%
    Sugars 16.8 g
    67%
    Protein 3.4 g
    6%

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