*** Lemon and Rosemary Chiffon Cake

Cake

• 2/3 cup extra virgin olive oil
• 2 eggs
• 1/4 cup fresh-squeezed lemon juice, rinds reserved if making candied rinds
• 1 Tbsp lemon zest
• 2 1/2 tsp fresh chopped rosemary
• 1/2 tsp vanilla
• 1 cup Greek-style yogurt
• 1 1/2 cup granulated sugar
• 3 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Icing

• 1-2 Tbsp fresh-squeezed lemon juice
• 1 cup powdered sugar

Rinds

• Lemon rinds from rest of ingredients
• 2 cups plus a bit more granulated sugar

Begin by preheating the oven to 350 F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.

In a large bowl, combine the olive oil, eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt, and 1 1/2 cups granulated sugar, whisking until the mixture is light and smooth, about 1-2 minutes.

In a separate bowl, thoroughly combine the flour, baking powder, baking soda, and salt, and using a wooden spoon, fold into the west ingredients, stirring until mixed together.

CAKE: Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean. OR CUPCAKES: Pour the batter into cupcake liners and bake 25 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean.

RINDS: Meanwhile, pour two cups of cold water in a pot with the rest of the lemon rinds. Bring to a boil. Drain, and repeat two more times. This removes the bitterness (grapefruit requires five boilings, oranges only one). Drain and set aside.

RINDS: Bring 2 cups granulated sugar with 2 more cups of water to a boil, then reduce heat to low and stir in the lemon rinds. Simmer until the white pith becomes translucent. Once they are ready, set aside to cool.

CAKE/CUPCAKES: Remove the cake(s) from the oven and let cool in the pan for 10 minutes before removing cake from the pan. Let the cake cool completely on a cooling rack.

ICING: whisk 1-2 Tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake.

RINDS: Chop up the lemon rinds if desired, and toss them with a little bit more granulated sugar. Decorate the top of the cake with the rinds, then let the icing set before serving. 

Makes 12-16 servings. 12 servings = 11 points, 16 servings = 9 points. (10/8 without lemon rinds)
CAKE WITH ICING, RINDS: Makes 16 servings, 9 WW PointsPlus each
CAKE WITH ICING, NO RINDS: Makes 16 servings, 8 WW PointsPlus each.
CUPCAKES, NO ICING, NO RINDS: Makes 18 servings, 6 WW PointsPlus each.

Cake (113 WW PointsPlus)
Icing (13 WW PointsPlus)
Rinds (~13 WW PointsPlus)