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Lemon Rosemary Crumb Cake

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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

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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