Rosemary-Lemon Cake With Currants Recipe

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Rosemary-Lemon Cake With Currants
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. 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; beat at low speed until well-blended. Fold in rind and currants.
  3. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 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 a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.41 Kcal (697 kJ)
Calories from fat 55.33 Kcal
% Daily Value*
Total Fat 6.15g 9%
Cholesterol 26.17mg 9%
Sodium 103.76mg 4%
Potassium 113.27mg 2%
Total Carbs 24.24g 8%
Sugars 10.89g 44%
Dietary Fiber 0.65g 3%
Protein 3.49g 7%
Vitamin C 3.7mg 6%
Iron 0.4mg 2%
Calcium 38mg 4%
Amount Per 100 g
Calories 266.04 Kcal (1114 kJ)
Calories from fat 88.45 Kcal
% Daily Value*
Total Fat 9.83g 9%
Cholesterol 41.84mg 9%
Sodium 165.88mg 4%
Potassium 181.08mg 2%
Total Carbs 38.74g 8%
Sugars 17.41g 44%
Dietary Fiber 1.03g 3%
Protein 5.58g 7%
Vitamin C 6mg 6%
Iron 0.7mg 2%
Calcium 60.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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