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Rosemary-Lemon Cake With Currants

Yield 8 servings

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

Nutrition 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

How to Make It

  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.