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.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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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R.K JUBAYER AHMAD
[email protected]Overall, this is a great recipe for a rosemary lemon cake. It's easy to make and the results are delicious. I would definitely recommend it to others.
Sarzun Blon
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it's sure to impress your guests.
Sylvia Lekalakala
[email protected]I'm not usually a fan of rosemary in desserts, but this cake changed my mind. The rosemary flavor is subtle and really complements the lemon.
Chantelle Walker
[email protected]This cake is a great make-ahead dessert. I often make it the day before and it's just as delicious the next day.
A. W.
[email protected]This is my new favorite cake recipe. It's so moist and flavorful, and the glaze is the perfect finishing touch.
Sydney Pace
[email protected]This cake is so easy to make and it always turns out perfectly. I love the way the rosemary and lemon flavors work together.
Axolot FF
[email protected]I made this cake for a party and it was a big success. Everyone loved the unique flavor combination.
mustardTM
[email protected]This cake is a great way to use up leftover lemons. It's also a good choice for a summer dessert because it's light and refreshing.
Brian Hargreaves
[email protected]I've made this cake several times now and it's always a hit. It's the perfect balance of sweet and tart, and the rosemary adds a unique flavor that I love.
Leo Borjon
[email protected]Easy to make and delicious! I used fresh rosemary from my garden and it really made the cake special. The glaze is also a nice touch.
asif asifhussain
[email protected]This cake is a winner! The rosemary and lemon flavors are a perfect match, and the glaze adds a touch of sweetness that really brings it all together. I've already made it twice and it's been a hit both times.
Tawhid Op
[email protected]Followed the recipe exactly and it turned out great! The cake is moist and flavorful, and the glaze is the perfect finishing touch. I'll definitely be making this again.
Nomvelo Princess
[email protected]This rosemary lemon cake was a delight! The flavors were perfectly balanced, with the rosemary adding a subtle savory note that complemented the sweetness of the lemon. The cake was moist and fluffy, and the glaze gave it a beautiful sheen. I will de