Rosemary-Lemon Cake With Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
1 teaspoon fresh rosemary |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup sugar |
3 tablespoons olive oil |
1/3 cup plain fat-free yogurt |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 large egg |
1 large egg white |
2 teaspoons grated lemon rind |
1/4 cup currants or raisins |
cooking spray |
2 tablespoons sugar |
3 tablespoons lemon juice |
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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