Rosemary Lemon Cake Recipe

Name: Rosemary Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white; 2 teaspoons lemon zest, grated; 1/4 cup dried cranberries, diced; 2 tablespoons sugar; 3 tablespoons lemon juice

Servings: persons

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 white
2 teaspoons lemon zest, grated
1/4 cup dried cranberries, diced
2 tablespoons sugar
3 tablespoons lemon juice

1
Preheat oven to 350u00b0F.
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 white; 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.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon fresh rosemary, minced, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Rosemary Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rosemary Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions