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
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
I absolutely adore rosemary in desserts. It always surprises me how perfectly it pairs together with sweets. Love this cake.
Thanks Amanda, and for that wonderful post on kitchen knives. That Pearl Cous Cous with Lamb was a knockout!
Oh wow, such a gorgeous cake! And I do love the rosemary in there, I’m really starting to appreciate herbs more and more, have even taken steps to expand my indoor herb “garden.” 🙂
Thank you Nicole, they add that extra something special and where you live, I bet indoors is the only way these days. 🙂
This cake is GORGEOUS, Kevin!! You are right, VERY hard to believe this delicious beauty is from a diabetic cookbook!! LOVE LOVE LOVE the lemon and rosemary flavors going on here, and those blueberries on top are the perfect, juicy finishing touch! Love how light this cake looks… definitely needs to get in my belleh! Pinned! Cheers, buddy!
Thanks Cheyanne. It’s wonderful with thyme and strawberries as well. 😉
Hey Kevin! Lemon desserts are a close second to chocolate for me! I cut my remaining rosemary, left it on the stems and froze it. I just pull out what I need. I wasn’t sure if it would work, but it’s just like fresh! I always have lemons and frozen fruit on hand so this is a “pantry” recipe for me! 🙂
I’m with you on that Dorothy!
Great idea on freezing the rosemary, too. #PantryRecipes
Lemon and rosemary make perfect friends. I adore this combo, and I reckon I’d eat half of this cake in no time – because I’d have to leave the other half for my hubby!
Hey John – sharing is caring. 🙂
What I love about this one is it’s so tasty, but please use fresh rosemary, not the dried, it’s worth it.
Thanks Shashi, it’s such a delightful, light and flavorful cake. The focus of the site this year moving forward will be with the dual diet family, so stay on the look out for more! Thanks and have a fantastic weekend! 🙂
Kevin this is such a delightful combo! My mom is a type 2 diabetic 2 and she would find this totally decadent – though she doesn’t take any sugar, so I’d have to sub in truvia or something. Thanks so much for sharing!
Lemon and rosemary are just made for each other and I can almost smell this beautiful dessert. I love that you’ll be making many healthy desserts, Kevin, because though there are no diabetics in my house, I love so many recipes that I come across made for the diabetic community. This will be served with Dave’s famous morning coffee on Sunday at my house, so thank you (again). Keep those healthy dessert options coming, my friend!
Thanks so much Sally. I definitely will keep them coming! You guys have a great weekend.
You are totally right, Kevin…lemon + rosemary is a magical combination! I love that you have fully embraced the diabetic cooking/baking thing…Dave sure is one lucky dude! #WolfpackCitrusDelights
Thanks Dave, with a sweet tooth, I needed to adapt. I’ll still post the “occasional” indulgent dessert though. I mean it’s for you guys, and me too – who am I kidding!
Regardless this is one of my favs and the fruit toppings are endless. Have a great weekend friend. #WolfpackEats!
Kevin , You have so much of great recipes that I didn’t explore yet! This looks lovely, stumbled and yummed!
Thank you Farida! Oh, I hope you do take a look around the site, so much to see and try!