• 9 Ratings

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

Source: Better Homes and Gardens
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Lemon-Rosemary Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Bake in a 350 degree oven for 25 to 28 minutes or until the top springs back when lightly touched.

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  • 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.

Nutrition Facts (Lemon-Rosemary Cake)

197 calories; 7 g total fat; 1 g saturated fat; 54 mg cholesterol; 149 mg sodium. 31 g carbohydrates; 0 g fiber; 4 g protein;

Lemon Glaze

Ingredients

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Directions

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  • In a small bowl stir together lemon juice and powdered sugar.

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Reviews

9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0