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Lemon-Rosemary Coffee Cake

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Lemon-Rosemary Coffee Cake

Lemon-Rosemary Coffee Cake

Lemon-Rosemary Coffee Cake might be just the morn meal you are searching for. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 423 calories, 5g of protein, and 13g of fat. Only If you have powdered sugar, flour, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.
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Baking PaperBaking Paper
Springform PanSpringform Pan
3
Grate zest from lemons to equal 1 Tbsp.
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LemonLemon
4
Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.
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Lemon JuiceLemon Juice
LemonLemon
JuiceJuice
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BowlBowl
5
Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended.
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All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Food ProcessorFood Processor
BowlBowl
6
Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.
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ButterButter
All Purpose FlourAll Purpose Flour
7
Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer.
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All Purpose FlourAll Purpose Flour
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Stand MixerStand Mixer
BowlBowl
8
Add baking powder and baking soda; beat at low speed until well blended.
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Baking SodaBaking Soda
9
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.
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Lemon JuiceLemon Juice
ButtermilkButtermilk
RosemaryRosemary
EggEgg
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BowlBowl
Frying PanFrying Pan
10
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.
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Lemon CurdLemon Curd
SpreadSpread
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WhiskWhisk
BowlBowl
Frying PanFrying Pan
11
Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.
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Lemon JuiceLemon Juice
Lemon ZestLemon Zest
All Purpose FlourAll Purpose Flour
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Frying PanFrying Pan
12
Bake at 350 for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
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OvenOven
13
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.
Ingredients you will need
Powdered SugarPowdered Sugar
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Wire RackWire Rack
KnifeKnife
Frying PanFrying Pan
14
*Greek yogurt may be substituted.
Ingredients you will need
Greek YogurtGreek Yogurt
DifficultyExpert
Ready In2 hrs, 20 m.
Servings10
Health Score1
Dish TypesSide Dish
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