Lemon-Rosemary Coffee Cake

Photo: Iain Bagwell; Styling: Heather Chadduck
Perfect for brunch or tea, moist Lemon-Rosemary Coffee Cake is a perfect pick. Fresh rosemary complements the lemony flavor in this coffee cake.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours, 20 Minutes

Ingredients

Parchment paper
3 large lemons
2 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon salt
1/2 cup very cold butter, cubed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk*
1 large egg
1 1/2 teaspoons chopped fresh rosemary
1 (10-oz.) jar lemon curd
Powdered sugar
Garnishes: fresh rosemary sprigs, lemon slices

Preparation

1. Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.

2. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.

3. Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.

4. Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.

5. Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.

6. Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.

7. Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.

8. Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.

*Greek yogurt may be substituted.

Note:

A 9-inch round cake pan may be substituted for springform pan. Line bottom and sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; grease foil well. Proceed with recipe as directed through Step 7. Let cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as handles. Carefully remove foil. Cool and dust with powdered sugar as directed.

February 2012