Rosemary Lemon Cake
Recipe: #11624
December 27, 2013
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, July 4th, Labor Day, Mothers Day, Picnic, Potluck Thanksgiving, Oven Bake, Low Fat, Flour, Herbs, more
"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."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (67.8 g)
- Calories 190.7
- Total Fat - 6.1 g
- Saturated Fat - 1 g
- Cholesterol - 26.7 mg
- Sodium - 153.9 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 0.7 g
- Sugars - 17.9 g
- Protein - 3.7 g
- Calcium - 72.2 mg
- Iron - 0.5 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Coat a 9-inch spring form pan with nonstick cooking spray.
Step 2
Combine first 5 ingredients in a bowl; set aside.
Step 3
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
Step 4
Add yogurt, extracts, egg and egg white; beat 1 minute.
Step 5
Add flour mixture and beat at low speed until well blended.
Step 6
Fold in zest and cranberries.
Step 7
Pour batter into spring form pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
Step 8
Remove from oven.
Step 9
Pierce cake with a fork.
Step 10
Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
Step 11
To serve, remove ring of pan and slide bottom onto a cake plate.
Tips
- 9-inch spring form pan.
1 Reviews
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