Lemon Rosemary Crumb Cake
  • 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 rosemary
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup whey or buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 egg
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon water
  • Rosemary sprigs (optional)
  • Lemon slices (optional)



Preheat the oven to 350 degrees F.

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.

Combine flour mixture, rosemary, baking powder, and baking soda; add whey, 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.




From the Full Moon Native recipe files