Rosemary-Lemon Cake With Currants

• 1 cup all-purpose flour
• 1 teaspoon fresh rosemary
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup sugar
• 3 tablespoons olive oil
• 1/3 cup plain fat-free yogurt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 1 large egg white
• 2 teaspoons grated lemon rind
• 1/4 cup currants or raisins
• Cooking spray
• 2 tablespoons sugar
• 3 tablespoons lemon juice

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a bowl; set aside. Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes. Add yogurt, extracts, egg, and egg white; beat 1 minute. Add flour mixture; beat at low speed until well-blended. Fold in rind and currants.
3. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 25 minutes or until golden and cake springs back when touched lightly in center. Remove from oven. Pierce cake with a fork. Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on a wire rack.

flour, fresh rosemary, baking powder, baking soda, salt, sugar, olive oil, yogurt, vanilla, almond extract, egg, egg white, lemon rind, currants, cooking spray, sugar, lemon juice

Taken from www.myrecipes.com/recipe/rosemary-lemon-cake-with-currants (may not work)