Rosemary-Lemon Cake With Currants Recipe

Name: Rosemary-Lemon Cake With Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon rosemary, fresh or 1 teaspoon rosemary, dried; 1 teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon salt; ½ cup sugar; 3 tablespoons extra virgin olive oil; ⅓ cup plain fat-free yogurt; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; 1 large egg; 1 large egg white; 2 teaspoons grated lemon rind; ¼ cup currants or ¼ cup raisins; cooking spray; 3 tablespoons lemon juice; 1 cup confectioners' sugar

Servings: persons

1 cup all-purpose flour
1 teaspoon rosemary, fresh or 1 teaspoon rosemary, dried
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sugar
3 tablespoons extra virgin olive oil
⅓ cup plain fat-free yogurt
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
1 large egg white
2 teaspoons grated lemon rind
¼ cup currants or ¼ cup raisins
cooking spray
3 tablespoons lemon juice
1 cup confectioners' sugar

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 white 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.

593

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon rosemary, fresh or 1 teaspoon rosemary, dried, 1 teaspoon baking powder, ¼ teaspoon baking soda, and more.

Yes, Rosemary-Lemon Cake With Currants 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.

Rosemary-Lemon Cake With Currants

How did you like this recipe?

Frequently Asked Questions