Lemon-Rosemary Cake
Recipe from Better Homes and Gardens

This sweet sensation needs little embellishment beyond a light lemon glaze. Yogurt and beaten egg whites make this cake light and tender.


Lemon-Rosemary Cake

by 5  people

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Servings: Makes 8 servings.
Prep Time: 30 mins
Total Time: 55 mins
Related Categories: Cake, Easter Cakes, Lemon Cake, Lemons
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 1  cup
    all-purpose flour
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  • 1  teaspoon
    snipped fresh rosemary
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  • 1  teaspoon
    baking powder
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  • 1/4  teaspoon
    baking soda
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  • 1/8  teaspoon
    salt
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  • 2/3  cup
    granulated sugar
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  • 2 
    egg yolks
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  • 3  tablespoons
    cooking oil
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  • 1/3  cup
    lemon low-fat yogurt
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  • 2  teaspoons
    finely shredded lemon peel
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  • 2 
    egg whites
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  • 1  recipe
    Lemon Glaze
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  •  
    Fresh strawberries, quartered (optional)
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  •  
    Lemon slices, cut into sixths (optional)
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  •  
    Sifted powdered sugar
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Directions
1.
Lightly coat an 8x1-1/2-inch round cake pan with nonstick cooking spray; set aside. In a small bowl stir together flour, rosemary, baking powder, baking soda, and salt.
2.
In a large mixing bowl combine granulated sugar, egg yolks, and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture. Beat just until combined.
3.
Thoroughly wash beaters. In medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Stir one-third of the stiffly beaten egg whites into batter to lighten. Fold in remaining egg whites. Spread in prepared pan.
4.
Bake in a 350 degree oven for 25 to 28 minutes or until the top springs back when lightly touched.
5.
Cool in pan on a wire rack for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Invert to remove from pan; turn cake top side up. If desired, top individual servings with strawberries and garnish with a lemon piece. Sprinkle with powdered sugar. Makes 8 servings.
6.
Lemon Glaze: In a small bowl stir together 3 tablespoons lemon juice and 2 tablespoons sifted powdered sugar.
Nutrition information
Calories 197, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 54 mg, Sodium 149 mg, Carbohydrate 31 g, Fiber 0 g, Protein 4 g. Exchanges: Other Carbohydrate 2, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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