Lemon-Rosemary Crumb Cake

Name: Lemon-Rosemary Crumb Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 1 large egg; 296 milliliters all-purpose flour; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 79 milliliters low-fat buttermilk; 59 milliliters chilled stick margarine or butter, cut into small pieces; 0 teaspoons salt; 158 milliliters sugar; 1 teaspoons water; 1 teaspoons minced fresh or 1/4 teaspoon dried rosemary

Lemon-Rosemary Crumb Cake might be just the morn meal you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 200 calories. This recipe serves 8. If you have 4 teaspoon rosemary, lemon juice, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

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.

Ingredients you will need

Margarine

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Baking Soda