Rosemary Lemon Cake

Submitted by Outta Here

"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."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 cup all-purpose flour
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup sugar
• 3 tablespoons olive oil
• 1⁄3 cup nonfat plain yogurt
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• 1 large egg
• 1 large egg white
• 2 teaspoons lemon zest, grated
• 1⁄4 cup dried cranberries, diced
• 2 tablespoons sugar
• 3 tablespoons lemon juice

directions

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

Reviews

[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!

 

[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

 

[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!

 

[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)

 

[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!