Lemon-Rosemary Crumb Cake

Photo: Howard L. Puckett; Styling: Cathy Muir

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 30%
  • Fat: 6.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2g
  • Protein: 3.3g
  • Carbohydrate: 32.7g
  • Fiber: 0.5g
  • Cholesterol: 28mg
  • Iron: 1.1mg
  • Sodium: 157mg
  • Calcium: 39mg

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)

Preparation

  1. Preheat oven to 350°.
  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 or 2 knives 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° for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.
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