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Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter, cut into small pieces
- 3/4 teaspoon minced fresh or 1/4 teaspoon dried rosemary
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 large egg
- Cooking spray
- 2 teaspoons grated lemon rind
- 3/4 teaspoon water
- Rosemary sprigs (optional)
- Lemon slices (optional)
Details
Servings 8
Preparation
Step 1
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, rosemary, baking powder, and baking soda; add buttermilk, lemon juice, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, lemon rind, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350° for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.
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