Lemon-Rosemary Crumb Cake

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Lemon-Rosemary Crumb CakeRecipe
Photo: Howard L. Puckett; Styling: Cathy Muir
8 servings (serving size: 1 wedge)

Ingredients

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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)

Preparation

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.

Created date

May 1998

Nutritional Information

Calories 203
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 1.4 g
Monofat 2.8 g
Polyfat 2 g
Protein 3.3 g
Carbohydrate 32.7 g
Fiber 0.5 g
Cholesterol 28 mg
Iron 1.1 mg
Sodium 157 mg
Calcium 39 mg