Rosemary Lemon Cake
Created by Mikekey on December 27, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 25m
- Recipe #11624
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 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
How to Make
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Step 1: Preheat oven to 350°F. Coat a 9-inch spring form pan with nonstick cooking spray.
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Step 2: Combine first 5 ingredients in a bowl; set aside.
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Step 3: Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
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Step 4: Add yogurt, extracts, egg and egg white; beat 1 minute.
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Step 5: Add flour mixture and beat at low speed until well blended.
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Step 6: Fold in zest and cranberries.
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Step 7: Pour batter into spring form pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
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Step 8: Remove from oven.
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Step 9: Pierce cake with a fork.
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Step 10: Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
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Step 11: To serve, remove ring of pan and slide bottom onto a cake plate.
Nutritional Facts
- 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