Lemon-Rosemary Crumb Cake

Lemon-Rosemary Crumb Cake
Photo by Howard L. Puckett

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind
  • Lemon slices (optional)
  • 2/3 cup sugar
  • ¼ teaspoon baking soda
  • 1 ¼ cups all-purpose flour
  • 1/8 teaspoon salt
  • + 23 more ingredients
    • Cooking spray
    • ¼ teaspoon baking soda
    • 2/3 cup sugar
    • Lemon slices (optional)
    • 1 large egg
    • 1/3 cup low-fat buttermilk
    • Cooking spray
    • ¾ teaspoon water
    • 1/8 teaspoon salt
    • Rosemary sprigs (optional)
    • 1/3 cup low-fat buttermilk
    • 2 teaspoons grated lemon rind
    • Rosemary sprigs (optional)
    • 1 ¼ cups all-purpose flour
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon baking powder
    • ¾ teaspoon minced fresh or 1/4 teaspoon dried rosemary
    • ½ teaspoon baking powder
    • ¾ teaspoon water
    • ¼ cup chilled stick margarine or butter, cut into small pieces
    • 1 large egg
    • ¼ cup chilled stick margarine or butter, cut into small pieces
    • ¾ teaspoon minced fresh or 1/4 teaspoon dried rosemary

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 mi...

View full recipe at My Recipes

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