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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Tigest Kibrat
[email protected]Overall, I really enjoyed this cake. It's a great recipe to have in your back pocket for any occasion.
anas ahmad
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Antur Khan
[email protected]I've made this cake several times and it's always a success. It's one of my favorite recipes.
SoaR xyro
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the lemon flavor is perfect for a hot day.
Hanifah Namagembe
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Waqar khurram
[email protected]I'm not sure if I did something wrong, but my cake didn't turn out as moist as I expected. It was still tasty, but it was a bit dry.
Christopher Royal
[email protected]This cake is a bit more dense than I expected, but it's still delicious. I think it would be great served with a dollop of whipped cream or ice cream.
Rayhan Irfan
[email protected]I love the smell of rosemary baking in the oven. It fills the house with such a lovely aroma.
Sorrow Age
[email protected]This cake is a great way to use up leftover lemons. I always have a few lemons lying around and this is a great way to use them up.
E Sssse
[email protected]I'm not a baker, but this recipe was easy to follow and I was able to make a beautiful and delicious cake.
Yaacoub Yaacoub
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best cake she's ever had.
vin
[email protected]This cake is so moist and fluffy. It's like eating a cloud!
njabulo mlalazi
[email protected]I'm not usually a fan of rosemary in desserts, but this cake changed my mind. The flavor is subtle and complements the lemon perfectly.
sav aliana
[email protected]The rosemary lemon glaze is what really makes this cake. It's the perfect balance of sweet and tart.
Khan Mallik
[email protected]This cake is perfect for any occasion. I've made it for birthdays, baby showers, and even just as a weekend treat. It's always a hit!
carol S2
[email protected]I love the simplicity of this cake. It's easy to make and the results are always delicious.
Narges Izadi
[email protected]This rosemary lemon cake is bursting with flavor! The citrus and herb combination is incredible. I'll definitely be making this again.