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
-
1/2 teaspoon vanilla extract
-
1/4 teaspoon almond extract
-
2 teaspoons lemon zest, grated
-
1/4 cup dried cranberries, diced
-
2 tablespoons sugar
-
3 tablespoons lemon juice
-
1 large egg
-
1 large egg white
-
1/3 cup nonfat plain yogurt
Instructions
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.