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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INGREDIENTS
Nutrition- 1
- 1
- 1teaspoon baking powder
- 1⁄4teaspoon baking soda
- 1⁄8teaspoon salt
- 1⁄2cup sugar
- 3tablespoons olive oil
- 1⁄3
- 1⁄2teaspoon vanilla extract
- 1⁄4teaspoon almond extract
- 1large egg
- 1large egg white
- 2
- 1⁄4
- 2tablespoons sugar
- 3tablespoons lemon juice
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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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