Posted in Dessert

Delicious and Light Recipe Challenge


Lemon Rosemary Cake

When we were visiting our cousins in DC, we were talking about light and healthy cooking techniques, recipes and ingredients and I was given a “Lemon-Rosemary Olive Oil” recipe to try.  Not realizing that this was a low fat recipe, I modified it and later noticed the nutritional values.  The funny thing is that original recipe only had 7.9 grams of fat per serving but after my changes, brought it down to 2 grams per serving.

The cake is very flavorful and I was surprised when I tasted it after it was cooked because the rosemary really comes out in the baking process.  I had tasted the batter before baking (just because I am way too impatient) and thought to myself, “wow, you don’t even know there is rosemary in this”.  However, when tasting the baked cake, my reaction was, “wow, you can really taste the rosemary in this”.  It’s a great combination but if you are shy about rosemary, just cut the amount down to about ½ a tablespoon and see what you think. 

I am posting the original and modified version of this recipe for your comparison.  It’s definitely worth trying if you like lemon desserts.

Get in touch: I’d love to see recipes that you’d like lightened up, just send them through the comments section and I’ll see what can be done.

Happy baking!!

Light Lemon-Rosemary Cake

Serves 16
Preheat oven to 350°

Prep time: 15 minutes

Bake time: 45 minutes

Estimated Values per serving:

Calories = 110                                              Fat = 2 grams

Ingredients:

Cooking spray
2 tablespoons all-purpose flour
13.5 ounces all-purpose flour
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons olive oil

¼ cup low fat sour cream
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
¾ cup egg substitute
1 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh rosemary sprig (optional)

Directions:

  1. Coat a Bundt  pan with cooking spray; dust with 2 tablespoons flour.
  2. Weigh 13.5 ounces flour into a large bowl with rosemary, baking powder, baking soda and salt.
  3. In another bowl, beat together olive oil, sour cream, milk, lemon rind, lemon juice, vanilla extract, lemon extract and egg substitute in a medium bowl low speed for 2 minutes or until smooth. Add to flour mixture and beat until blended.
  4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
  5. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle glaze over cake. Garnish with rosemary sprig, if desired.

ORIGINAL RECIPE BELOW

Lemon-Rosemary Olive Oil Cake

Yield:  16 servings (serving size: 1 slice)

Cooking spray
2 tablespoons all-purpose flour
13.5 ounces all-purpose flour (about 3 cups)
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 large eggs
1 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh rosemary sprig (optional)

1. Preheat oven to 350°.

2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.

4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

CALORIES 265 ; FAT 7.9g (sat 1.3g,mono 5.3g,poly 0.9g); CHOLESTEROL 40mg; CALCIUM 20mg; CARBOHYDRATE 45.1g; SODIUM 211mg; PROTEIN 3.9g; FIBER 0.7g; IRON 1.3mg
Cooking Light, SEPTEMBER 2009

2 thoughts on “Delicious and Light Recipe Challenge

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