Lemon Crumb Cake

Photo by Mother Earth Living.

This simple little low-fat cake is a great recipe to whip up as you think about getting healthier in the new year. It's easy to dress it up with red raspberries or cranberries added to the topping.

Here's what you need:

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

2/3 cup sugar

1 teaspoon fresh rosemary, minced, or 1/2 teaspoon dried

3 tablespoons cold butter, cut into small pieces

Juice and rind of 1 lemon

1 large egg

1/2 cup buttermilk or plain yogurt

Preheat oven to 350 degrees. Coat an 8-inch round cake pan with cooking  spray. In a medium bowl, mix together flour, baking powder, soda, salt, sugar  and rosemary. Add butter, cutting it in with a pastry blender or two knives  until mixture resembles a coarse meal.

Use a fine grater to obtain  about 1 teaspoon lemon rind. Mix rind into flour mixture. Remove 2/3 cup of this  mixture to use as topping; set aside.

In a small bowl, beat egg with  a fork. Mix in buttermilk or yogurt and lemon juice. Add egg mixture to flour  mixture, and stir until well blended yet lumpy, about 100 strokes. Pour batter  into prepared cake pan. Sprinkle crumb mixture evenly over top.

Bake 25 to 30 minutes. Cut into slices when cool. If desired, garnish with fresh lemon and rosemary. 


related topics: recipes, breakfast, lemon

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