Rosemary Lemon Cake

Recipe by Outta Here
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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