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Ingredients
| all-purpose flour (unsifted): 1 cup |
| fresh rosemary: 1 tsp (minced) |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| granulated sugar: 1/2 cup |
| olive oil: 3 Tbl |
| nonfat plain yogurt: 1/3 cup |
| vanilla extract: 1/2 tsp |
| almond extract: 1/4 tsp |
| eggs: 1 (large) |
| eggs: 1 (white, large) |
| lemon zest: 2 tsp (grated) |
| dried sweetened cranberries: 1/4 cup (diced) |
| granulated sugar: 2 Tbl |
| lemon juice: 3 Tbl |
Rosemary Lemon Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- 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.