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."
 
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photo by Sams kid photo by Sams kid
photo by Sams kid
photo by Tea Jenny photo by Tea Jenny
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
40mins
Ingredients:
16
Serves:
8
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ingredients

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directions

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

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Reviews

  1. Sams kid
    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!
     
  2. SarasotaCook
    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
     
  3. Darkhunter
    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!
     
  4. Tea Jenny
    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)
     
  5. Kittencalrecipezazz
    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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RECIPE SUBMITTED BY

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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