Lemon-Rosemary Cake

30 mins (prep 30)
16 ingredients
8 servings
This sweet sensation needs little embellishment beyond a light lemon glaze. Yogurt and beaten egg whites make this cake light and tender.

Categories:  desserts , cake , lemons , fruit , easter-cakes , easter , healthy-cooking , lemon-cake , diabetic , easter-desserts ,
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Serving Size (52.73 g)
Servings 8
Amount per Serving
Calories 137.56 Calories from Fat 1.8
% Daily Value *
Total Fat 0.2g 2.41%
Saturated Fat 0.03g 1.21%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 137.38mg 45.79%
Total Carbohydrate 33.1g 88.26%
Dietary Fiber 0.72 g 22.9%
Sugars 20.11 g %
Protein 1.74g 27.87%
Vitamin A 2.81IU% Vitamin C 7.37mg%
Calcium 39.25mg% Iron 0.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
nonstick cooking spray, fresh rosemary, cooking oil, low-fat yogurt, finely shredded lemon peel, glaze, fresh strawberries, lemon slices, sifted powdered sugar, sifted powdered sugar