Rosemary-Lemon Cake With Currants

Cooking Light
8 servings


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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


Preheat oven to 350°.

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.

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.

Created date

September 1997

Nutritional Information

Calories 192
Caloriesfromfat 28 %
Fat 6 g
Satfat 0.9 g
Monofat 4 g
Polyfat 0.8 g
Protein 3.4 g
Carbohydrate 31.8 g
Fiber 0.7 g
Cholesterol 27 mg
Iron 0.9 mg
Sodium 84 mg
Calcium 51 mg