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 flour sifted
- 2 tsp fresh rosemary chopped
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher 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.