Rosemary-Lemon Cake With Currants

Ingredients

• 0.3 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup currants 
• 1 large eggs 
• 1 large egg white 
• 0.3 cup yogurt plain fat-free
• 1 cup flour all-purpose
• 1 teaspoon rosemary fresh
• 3 tablespoons juice of lemon 
• 2 teaspoons lemon rind grated
• 3 tablespoons olive oil 
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• oven
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a bowl; set aside.
3. Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
4. Add yogurt, extracts, egg, and egg white; beat 1 minute.
5. Add flour mixture; beat at low speed until well-blended. Fold in rind and currants.
6. Pour batter into a 9-inch springform pan coated with cooking spray.
7. Bake at 350 for 25 minutes or until golden and cake springs back when touched lightly in center.
8. Remove from oven. Pierce cake with a fork.
9. Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on a wire rack.