Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

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

4 5

Followed recipe as written. Cake didn't rise as much as in the photos, but I was told it tasted good (I baked this for my sister's luncheon). It was very easy to make and seemed very healthy!

5 5

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

5 5

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!