Lemon-Rosemary Cake

 

Prep: 30 minutes

Bake: 25 minutes

 

Ingredients

Nonstick cooking spray

1  cup all-purpose flour

1  teaspoon snipped fresh rosemary

1  teaspoon baking powder

1/4  teaspoon baking soda

1/8  teaspoon salt

2/3  cup granulated sugar

2  egg yolks

3  tablespoons cooking oil

1/3  cup lemon low-fat yogurt

2  teaspoons finely shredded lemon peel

2  egg whites

1  recipe Lemon Glaze

Fresh strawberries, quartered (optional)

Lemon slices, cut into sixths (optional)

Sifted powdered sugar

 

Directions

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. 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. 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. Bake in a 350*F oven for 25 to 28 minutes or until

the top springs back when lightly touched. 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. Lemon Glaze: In

a small bowl stir together 3 tablespoons lemon juice and 2

tablespoons sifted powdered sugar. Nutrition Facts: Calories

197, Total Fat 7g, Sodium 149mg, Carbohydrate 31g, Protein 4g

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Dark Angel says:
 you don't always see them, but you know they're always there.

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