I wanted to make something with the fresh herbs to bring into work as a way to show my appreciation. Most of my recipes requiring fresh herbs are savory and hot and not exactly transportable. When I found this sweet use of the rosemary I knew it was a perfect fit. I would be able to make this cake and cut it into squares for my Fresh Herb Santa to enjoy the next day.
I highly recommend doubling the recipe below and baking two cake pans worth. This cake is sooooo yummy. The hint of rosemary paired with the fresh flavor of lemon was divine!
Lemon-Rosemary Crumb Cake
Adapted from Cooking Light May 1998
8 servings (serving size: 1 wedge)
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 3/4 teaspoon minced fresh
- 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
- 1/4 teaspoon of minced rosemary
- Rosemary sprigs (optional)
- Lemon slices (optional)
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 or a food processor 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. Sprinkle with minced 1/4 teaspoon of minced Rosemary.
Bake at 350° for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.