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Rosemary Lemon Cake

Here's how you make Rosemary Lemon Cake
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  • Servings: 8
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 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 granulated sugar
  • 3 tablespoons oil (olive oil)
  • 1/3 cup nonfat yogurt, plain
  • 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 granulated sugar
  • 3 tablespoons lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • 9-inch spring form pan.

We hope you enjoy this recipe!

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