Lemon Rosemary Delight Cake
Indulge in the refreshing flavors of our Lemon Rosemary Delight Cake, a light and fruity dessert that perfectly encapsulates the essence of spring. This delightful cake, inspired by a recipe from Cooking Light magazine, features the aromatic hint of fresh rosemary paired with zesty lemon, creating a harmonious blend that's both unique and delicious. While the original recipe called for currants, we’ve added dried cranberries (Craisins) for a sweet and tart surprise in every bite. For an added touch of creaminess, serve with a dollop of non-fat, no sugar added lemon yogurt. Perfect for gatherings or as a simple, satisfying treat, this cake presents beautifully and is sure to impress your guests. Please note that the cooking time does not include cooling time, so plan accordingly!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Fresh rosemary
1 teaspoon (Minced)
Baking powder
1 teaspoon
Baking soda
1/4 teaspoon
Salt
1/8 teaspoon
Sugar
1/2 cup
Olive oil
3 tablespoons
Nonfat plain yogurt
1/3 cup
Vanilla extract
1/2 teaspoon
Almond extract
1/4 teaspoon
Egg
1 large
Egg white
1 large
Lemon zest
2 teaspoons (Grated)
Dried cranberries (Craisins)
1/4 cup (Diced)
Sugar
2 tablespoons
Lemon juice
3 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a 9-inch springform pan by coating it with nonstick cooking spray to ensure an easy release after baking.
3
In a medium mixing bowl, sift together the all-purpose flour, fresh rosemary, baking powder, baking soda, and salt. Set this mixture aside.
4
In a large mixing bowl, combine 1/2 cup of sugar and olive oil. Using a mixer, beat the mixture at high speed for about 2 minutes until it becomes light and fluffy.
5
Add the nonfat plain yogurt, vanilla extract, almond extract, egg, and egg white to the sugar and oil mixture. Continue to beat at medium speed for approximately 1 minute until well integrated.
6
Gradually add the reserved flour mixture to the wet ingredients, beating at low speed just until combined. Do not overmix.
7
Gently fold in the lemon zest and diced dried cranberries using a spatula or wooden spoon until just incorporated.
8
Carefully pour the batter into the prepared springform pan, smoothing the top with a spatula.
9
Bake in the preheated oven for 25 minutes, or until the cake turns golden and springs back when lightly touched in the center.
10
Once baked, remove the cake from the oven and immediately pierce it all over with a fork to allow the lemon juice mixture to soak in.
11
In a small bowl, mix together 2 tablespoons of sugar and 3 tablespoons of lemon juice until dissolved. Spoon this mixture evenly over the warm cake.
12
Allow the cake to cool completely on a wire rack.
13
To serve, run a knife around the edge of the springform pan to loosen the cake, remove the ring, and gently slide the bottom onto a cake plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Lemon Rosemary Delight Cake?
The cake features a refreshing blend of zesty lemon, aromatic fresh rosemary, and sweet-tart dried cranberries.
What was the inspiration for this recipe?
This recipe was inspired by a dessert featured in Cooking Light magazine.
What type of cranberries are used in this cake?
The recipe uses 1/4 cup of diced dried cranberries, such as Craisins.
Can I use currants instead of cranberries?
Yes, the original recipe actually called for currants, but this version substitutes them with dried cranberries.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size pan is needed for this recipe?
You should use a 9-inch springform pan coated with nonstick cooking spray.
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, minced fresh rosemary, baking powder, baking soda, and salt.
How long should I beat the sugar and olive oil?
Beat the 1/2 cup of sugar and olive oil at high speed for about 2 minutes until light and fluffy.
What liquid extracts are included in the batter?
The recipe calls for 1/2 teaspoon of vanilla extract and 1/4 teaspoon of almond extract.
How many eggs are required for the cake?
The recipe requires one large egg and one large egg white.
At what speed should the flour mixture be added?
The flour mixture should be added at low speed just until combined to avoid overmixing.
How are the lemon zest and cranberries incorporated?
They should be gently folded into the batter using a spatula or wooden spoon.
How long does the cake need to bake?
The cake bakes for approximately 25 minutes.
How do I know when the cake is done?
The cake is finished when it is golden and springs back when the center is touched lightly.
What should I do immediately after the cake leaves the oven?
Pierce the cake all over with a fork to prepare it for the lemon juice soak.
How is the lemon soak prepared?
Mix 2 tablespoons of sugar with 3 tablespoons of lemon juice until the sugar dissolves.
How should the lemon soak be applied?
Spoon the lemon juice and sugar mixture evenly over the top of the warm, pierced cake.
Where should the cake be cooled?
The cake should cool completely on a wire rack.
How do I remove the cake from the pan?
Run a knife around the edge to loosen it, remove the springform ring, and slide the bottom onto a plate.
Is the cooling time included in the cooking time?
No, the cooking time provided does not include the time needed for the cake to cool.
What is a suggested serving accompaniment?
The cake is delicious when served with a dollop of non-fat, no sugar added lemon yogurt.
Does the recipe use butter?
No, this recipe uses olive oil and nonfat plain yogurt instead of butter.
What kind of rosemary should I use?
The recipe specifies using 1 teaspoon of minced fresh rosemary.
How much yogurt is in the batter?
The batter includes 1/3 cup of nonfat plain yogurt.
What is the total amount of sugar used?
The recipe uses 1/2 cup of sugar in the batter and 2 tablespoons of sugar for the glaze.
How much lemon zest is needed?
You will need 2 teaspoons of grated lemon zest.
What type of flour is recommended?
The recipe calls for 1 cup of sifted all-purpose flour.
Is this cake considered a heavy dessert?
No, it is described as a light and fruity dessert that captures the essence of spring.
How much olive oil is required?
The recipe requires 3 tablespoons of olive oil.
What is the texture of the final cake?
It is a light cake that is moist from the lemon soak and studded with diced cranberries.