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Lemon-Rosemary Cake

Date added: January 16, 2008

  • Servings: 8 change
  • Calories per serving: 198
  • Prep time: 30
  • Cook time: 25

Ingredients

Cake
  • 1 cooking spray, 1/3 sec spray
  • 1 cup flour, all purpose, bleached, enrich
  • 1 tsp rosemary, fresh
  • 1 tsp baking powder, double acting
  • 1/4 tsp baking soda
  • 1/8 tsp salt, table
  • 2/3 cup sugar
  • 2 egg yolks, raw, lrg
  • 3 tbsp cooking oil
  • 1/3 cup yogurt, lemon, lowfat
  • 2 tsp lemon peel, finely shredded
  • 2 egg whites, raw, lrg
  • 3 cup strawberries, fresh, sliced
  • 1 lemon, sliced
  • 1 tbsp sugar, powdered
Lemon Glaze
  • 3 tbsp lemon juice, raw
  • 2 tbsp sugar, powdered

Recipe Method

1. 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.

2. In a large mixing bowl combine granulated sugar, egg yolks and oil; beat with an electric mixer on hight speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flrou mixture. Beat just until combined.

3. Thoroughly wash beaters. In a medium mixing bowl beat egg whites until stiff peaks form. Stir 1/3 of the egg whites into batter to lighten. Fold in remaining egg whites. Spread in pan.

4. Bake in a 350 F. oven for 25 to 28 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. Top individual servings with strawberries and garnish with lemon slices. Sprinkle with powdered sugar.

Nutritional Facts

Per serving% Daily Value*
Calories 19810%
Fat 7g10%
Cholesterol 52mg17%
Sodium 170mg 7%
Carbohydrates 34g10%

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