Lemon Rosemary Crumb Cake

Lemon Rosemary Crumb Cake
Lemon Rosemary Crumb Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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)

Directions

1. Preheat oven to 350 degrees. 2. 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 until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside. 3. 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 degrees for 30 minutes. Cool on a wire rack.

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