Forktionary

Rosemary Lemon Cake Recipe

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!

Prep Time 20 mins
Cook Time 40 mins
Calories 183.8 kcal
Protein 6g
Rating 4.9 (8 Reviews)
Rosemary Lemon Cake 42

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Lemon Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rosemary Lemon Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Rosemary Lemon Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. 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.
  3. In a large bowl, whisk together 1/2 cup granulated sugar and 1/2 cup vegetable oil until combined.
  4. Beat at high speed for 2 minutes until light and fluffy.
  5. 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.
  6. Gradually add the dry ingredients to the wet ingredients, beating at low speed until just combined. Be careful not to overmix.
  7. Gently fold in 1 tablespoon finely grated lemon zest and 1/2 cup dried cranberries.
  8. Pour batter into the prepared springform pan.
  9. 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.
  10. Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
  11. 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.
  12. Drizzle the glaze evenly over the top of the cake.
  13. Let the cake cool completely on a wire rack before serving. Garnish with fresh rosemary sprigs (optional).
  14. Serve with an extra dollop of lemon yogurt, if desired.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

67g

Fat

4g

Carbs

9g

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