Rosemary Lemon Cake

16 ingredients
12 steps

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 sugar
  • 3 tablespoons olive oil
  • 1/3 cup nonfat plain yogurt
  • 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 sugar
  • 3 tablespoons lemon juice

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Coat a 9-inch springform pan with nonstick cooking spray.
  3. 3
    Combine first 5 ingredients in a bowl; set aside.
  4. 4
    Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
  5. 5
    Add yogurt, extracts, egg and egg white; beat 1 minute.
  6. 6
    Add flour mixture and beat at low speed until well blended.
  7. 7
    Fold in zest and cranberries.
  8. 8
    Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
  9. 9
    Remove from oven.
  10. 10
    Pierce cake with a fork.
  11. 11
    Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
  12. 12
    To serve, remove ring of pan and slide bottom onto a cake plate.

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