Lemon Rosemary Cake
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What would you say if I told you this amazingly moist and flavorful Lemon Rosemary Cake is from a diabetic cookbook? It is, and it is one delicious, light cake. With glazed blueberries and a pop of whipped cream on top – heaven.
Where I am more on the side of picking a rich Chocolate Mousse over a apple tart, I do love fruit desserts and this is one of Dave’s favorites that he can enjoy without worry and guilt.
Lemon and rosemary are a wonderful combination in flavor and aroma. They balance each other and captivate your taste buds.
While many would think herbs are for cooking in savory meals only, such as a Roasted Leg of Lamb, or Pork Medallions, they can be used in desserts as well like my Blueberry, Strawberry, Goat Cheese and Basil Tart.
In this cake recipe I adapted from Better Home and Gardens Biggest Book of Diabetic Recipes I have taken the liberty to alter the recipe a little. I take out the yogurt and use light sour cream because it’s what I had on hand and think the adaption worked well, but feel free to use the yogurt if you like.
I also bumped up the lemon and zest aspect to make a delicious, light and appealing slice of citrus cake heaven.
Topped with a simple lemon glaze with some fruit like blueberries, this is delicious.
It really is fairly simple to make, too.
So know this, that I do make more than chocolate desserts – because they are just as tasty and I care. Enjoy!
Lemon Rosemary Cake with Blueberries
- 1 cup all purpose flour sifted
- 2 tsp fresh rosemary chopped
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup sugar
- 2 egg yolks
- 3 tbsp vegetable oil
- 1/3 cup light sour cream
- 1 lemon
- 2 egg whites
- 4 tbsp lemon juice
- 4 tbsp powdered sugar
- 1 cup blueberries
- Preheat oven 350°F.
- Coat the interior of an 8 inch spring form pan with oil or non-stick spray and lightly dust with flour. Set aside.
- Sift together in a small bowl mix the flour, baking powder, baking soda, salt and add the finely chopped rosemary.
- In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the sour cream, the zest from the lemon and beat to incorporate thoroughly.
- Add the dry ingredients and mix to combine.
- In another bowl with cleaned beaters, whip the egg whites on high until stiff peaks form. Add half the egg whites and fold into batter to lighten. Then fold in remainder of egg whites and pour into spring form pan.
- Bake for 25-28 minutes. Cool on rack for 10 minutes. In a small bowl mix the lemon juice and powdered sugar. Toss and coat the blueberries then spoon on top of cake and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Doubling the recipe worthwhile if you want a cake for more than 6 people. Looks good in the oven so far!
Super easy to make, light and tasty. One of my favorites Sophie.
Taste good 😌 Sweet sour combo is balance and the rosemary smells heavenly
Yum! rosemary and lemon in a cake that too diabetic friendly! I recently made caraway flavoured cake and it kinda raised many eyebrows so I know this would definitely please me!
This should make any raised eyebrows turn into smiles. So delicious (and healthy)! Thanks Famidha!
I gree that lemon and rosemary are MFEO! This cake looks delicious and you are knocking me out with your photos!
Really appreciate the kind words Marissa, and I wish I could beam a slice over to you guys.
Lemon cake is one of my all time favorites and I love that this one is on the healthy side! I’m training for a triathlon right now and this cake could be the perfect post run reward. Yum!
Glad that you’ve updated the recipe cause it seems I missed it back in 2016, Kevin. You’re 100% right, the combo of lemon and rosemary (or some other herbs) is beautiful. Well I would use it in desserts a lot so thank you for reminding. And I do love tart cakes thus this is an absolutely perfect dessert!
I would say can you please send me a piece, Kevin 😉 ? I LOVE lemon in baked good and this is so wonderful paired with the rosemary. Plus, this just looks so preeeeety, especially with those berries on top. Pinned! Hope you’re having a great week, my friend!
This is so light and delicate and the aroma and taste are fantastic. Dave is able to get his dessert on with this one! Thanks Dawn. 🙂
What a great flavor combination, Kevin. I’m eager to give this one a go. I’m going to wait until summer, though, because nearby Michigan is a blueberry-producing state, and once you get used to fresh berries, the stuff you get out of season is intolerable. Balancing that, I go mad with all things blueberry once the season is under way, so this is going into my planned rotation.
Herbs in desserts are so good, I do hope you give this a try Jeff. I agree with you on the fresh berries. I have a sister-in-law up in Beavercreek Oregon outside of Portland and she has several blueberry bushes that give the tastiest berries. My dogs would eat them if I had it in the backyard, but I’m afraid our weather here in San Diego is not that good for blueberries.