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!
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
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!
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)
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!
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.
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.
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!