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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

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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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    Units: US | Metric


    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


      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

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    • on April 25, 2010


      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!

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    • on April 01, 2010


      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)

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    Read All Reviews (7)


    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
    Total Fat 5.8 g
    Saturated Fat 0.9 g
    Cholesterol 26.6 mg
    Sodium 145.1 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 0.6 g
    Sugars 16.8 g
    Protein 3.4 g

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