Rosemary Lemon Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup sugar
• 3 tablespoons olive oil
• 1/3 cup nonfat plain yogurt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 1 large egg
• 2 teaspoons lemon zest, grated
• 1/4 cup dried cranberries, diced
• 2 tablespoons sugar
• 3 tablespoons lemon juice

Recipe

• 1 preheat oven to 350°f.
• 2 coat a 9-inch springform pan with nonstick cooking spray.
• 3 combine first 5 ingredients in a bowl; set aside.
• 4 combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
• 5 add yogurt, extracts, egg and egg ; beat 1 minute.
• 6 add flour mixture and beat at low speed until well blended.
• 7 fold in zest and cranberries.
• 8 pour batter into springform pan. bake 25 minutes or until golden and cake springs back when touched lightly in center.
• 9 remove from oven.
• 10 pierce cake with a fork.
• 11 combine 2 tablespoons sugar and lemon juice; spoon over cake. cool on wire rack.
• 12 to serve, remove ring of pan and slide bottom onto a cake plate.