Lemon-Rosemary Coffee Cake

• Parchment paper
• 3 large lemons
• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 1/2 cup very cold butter, cubed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk*
• 1 large egg
• 1 1/2 teaspoons chopped fresh rosemary
• 1 (10-oz.) jar lemon curd
• Powdered sugar
• Garnishes: fresh rosemary sprigs, lemon slices

1. Preheat oven to 350u0b0. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.
2. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.
3. Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.
4. Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. 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.
5. 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.
6. Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.
7. Bake at 350u0b0 for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
8. 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.
9. *Greek yogurt may be substituted.
10. A 9-inch round cake pan may be substituted for springform pan. Line bottom and sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; grease foil well. Proceed with recipe as directed through Step 7. Let cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as handles. Carefully remove foil. Cool and dust with powdered sugar as directed.

paper, lemons, flour, sugar, salt, very cold butter, baking powder, baking soda, buttermilk, egg, rosemary, lemon curd, powdered sugar, rosemary sprigs

Taken from www.myrecipes.com/recipe/lemon-rosemary-coffee-cake (may not work)