8 Reviews

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!

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Sam's kid January 16, 2015

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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SarasotaCook May 01, 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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Darkhunter April 25, 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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Tea Jenny April 01, 2010

absolutely wonderful, this is similar to a Greek lemon cake recipe I have made in the past, I used Greek yogurt which is the only yogurt I use for anything, I only had dried craisins so that is what I used in place of the dried cranberries, I will make this again very soon, thanks for sharing Mike!

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Kittencal@recipezazz March 09, 2009

This was really amazing. I love this cake, and plan on taking it everywhere. It's light and beautifully sweet. Low cal low fat and wonderful. I'll also be trying the currents. Thanks for posting.

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kelly in TO January 29, 2008

This is absolutely amazing! Hard to believe that it only has 1/2 cup sugar and 3 tablespoons oil. The aroma is to die for. I did warm the lemon juice slightly to dissolve the sugar before pouring over the cake. This was served lightly dusted with powdered sugar for a true taste delight.

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PaulaG January 20, 2008

This is a lovely cake. I made it in a silicone mold which resulted in 8 adorable heart shaped tea cakes. The rosemary and almond flavors are very subtle -- I may increase the rosemary a bit next time I make this. The glaze is just right. Amazing that this is relatively low in calories and fat as each serving is really quite substantial. Thanks, Mikekey!

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Chef Kate December 21, 2007
Rosemary Lemon Cake