Rosemary Lemon Cake
40 mins (prep 15, cooking 25)
15 ingredients
8 servings
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.

Categories:  <-60-mins , cakes , healthy , time-to-make , dessert ,
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Serving Size (51.87 g)
Servings 8
Amount per Serving
Calories 193.33 Calories from Fat 53.28
% Daily Value *
Total Fat 5.92g 72.89%
Saturated Fat 0.81g 32.37%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 137.49mg 45.83%
Total Carbohydrate 34.3g 91.46%
Dietary Fiber 0.79 g 25.16%
Sugars 21.18 g %
Protein 1.65g 26.48%
Vitamin A 1.26IU% Vitamin C 3.74mg%
Calcium 38.79mg% 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:
fresh rosemary, nonfat plain yogurt, large egg, large egg white