Rosemary-lemon Cake With Currants

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 teaspoon rosemary, fresh or 1 teaspoon rosemary, dried
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup sugar
• 3 tablespoons extra virgin 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
• 2 teaspoons grated lemon rind
• 1/4 cup currants or 1/4 cup raisins
• cooking spray
• 3 tablespoons lemon juice
• 1 cup confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine first 5 ingredients in a bowl and set aside.
• 3 combine the 1/2 cup sugar and olive oil in a large bowl and beat at high speed of a mixer for 2 minutes.
• 4 add yogurt, extracts, egg and egg beating for 1 minute.
• 5 add flour mixture beating at low speed until well-blended.
• 6 fold in rind and currants.
• 7 pour batter into a 9-inch springform pan coated with cooking spray.
• 8 bake for 25 minutes or until golden and cake springs back when touched lightly in the center.
• 9 while cake is baking, combine confectionary sugar with 3 tablespoons of lemon juice.
• 10 if it is too thick add some drops of water until it is a desired consistency.
• 11 pierce cake lightly with a fork several times.
• 12 spoon glaze over cake.
• 13 cool on a wire rack.