Rosemary-Lemon Cake With Currants

Submitted by Charlotte J

"This uses a different glaze then the one that Mikekey has posted."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 cup all-purpose flour
• 1 teaspoon rosemary, fresh or 1 teaspoon rosemary, dried
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup sugar
• 3 tablespoons extra virgin olive oil
• 1⁄3 cup plain fat-free yogurt
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• 1 large egg
• 1 large egg white
• 2 teaspoons grated lemon rind
• 1⁄4 cup currants or 1/4 cup raisins
• cooking spray
• 3 tablespoons lemon juice
• 1 cup confectioners' sugar

directions

1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a bowl and set aside.
3. Combine the 1/2 cup sugar and olive oil in a large bowl and beat at high speed of a mixer for 2 minutes.
4. Add yogurt, extracts, egg and egg white beating for 1 minute.
5. Add flour mixture beating at low speed until well-blended.
6. Fold in rind and currants.
7. Pour batter into a 9-inch springform pan coated with cooking spray.
8. Bake for 25 minutes or until golden and cake springs back when touched lightly in the center.
9. While cake is baking, combine confectionary sugar with 3 tablespoons of lemon juice.
10. If it is too thick add some drops of water until it is a desired consistency.
11. Pierce cake lightly with a fork several times.
12. Spoon glaze over cake.
13. Cool on a wire rack.