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1/3 Photos of Rosemary Lemon Cake
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.
Units: US | Metric
Serving Size: 1 (67 g)
Servings Per Recipe: 8