Rosemary Lemon Cake Receta

This delightful, light-as-air Rosemary Lemon Cranberry Cake is inspired by a Cooking Light recipe, but with a delicious twist! We've swapped currants for tart dried cranberries (craisins) for a burst of flavor that perfectly complements the bright lemon and fragrant rosemary. Topped with a dollop of non-fat, no-sugar-added lemon yogurt for a touch of tangy sweetness, this cake is the perfect guilt-free indulgence. Get ready to impress your friends and family with this elegant and easy-to-make dessert!

Preparación 20 min

Cocción 40 min

Calorías 183.8 kcal

Proteína 6g

Valoración Sé el primero

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Rosemary Lemon Cake

All Purpose Flour
Fresh rosemary sprigs (optional, for garnish)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
Olive Oil
Nonfat Plain Yogurt
Vanilla Extract
Almond Extract
1 large egg
1 large egg white
Lemon Zest
Dried Cranberries
1 tablespoon lemon juice

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Cómo preparar Rosemary Lemon Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
In a large bowl, whisk together 1/2 cup granulated sugar and 1/2 cup vegetable oil until combined.
Beat at high speed for 2 minutes until light and fluffy.
Add 1/2 cup non-fat, no-sugar-added lemon yogurt, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 large egg, and 1 large egg white. Beat for 1 minute until well combined.
Gradually add the dry ingredients to the wet ingredients, beating at low speed until just combined. Be careful not to overmix.
Gently fold in 1 tablespoon finely grated lemon zest and 1/2 cup dried cranberries.
Pour batter into the prepared springform pan.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
While the cake is still warm, prepare the lemon glaze: In a small bowl, whisk together 2 tablespoons granulated sugar and 1 tablespoon lemon juice until smooth.
Drizzle the glaze evenly over the top of the cake.
Let the cake cool completely on a wire rack before serving. Garnish with fresh rosemary sprigs (optional).
Serve with an extra dollop of lemon yogurt, if desired.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

67g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Healthy Vegetarian Spring Recipes Summer Recipes Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Healthy Desserts Cakes Dietary

Preguntas frecuentes

¿Cuánto se tarda en preparar Rosemary Lemon Cake?

Rosemary Lemon Cake tarda unos 60 minutos de principio a fin: aproximadamente 20 minutos de preparación y 40 minutos de cocción.

¿Cuántas calorías tiene Rosemary Lemon Cake?

Rosemary Lemon Cake tiene aproximadamente 183.8 calorías por ración, con unos 6 g de proteína, 9 g de carbohidratos y 9 g de grasa.

¿Qué ingredientes necesito para Rosemary Lemon Cake?

Los ingredientes principales de Rosemary Lemon Cake son All Purpose Flour, Fresh Rosemary, Baking Powder, Baking Soda, Salt, Sugar. Consulta la lista completa con cantidades más arriba.