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 or 1/4 teaspoon dried rosemary
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup low-fat buttermilk
• 2 tablespoons fresh lemon juice
• 1 large egg
• Cooking spray
• 2 teaspoons grated lemon rind
• 3/4 teaspoon water
• Rosemary sprigs (optional)
• Lemon slices (optional)

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups; level with a 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.
3. 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. Combine reserved 1/2 cup flour mixture, lemon rind, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350u0b0 for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.

flour, sugar, salt, margarine, rosemary, baking powder, baking soda, lowfat buttermilk, lemon juice, egg, cooking spray, lemon rind, water, rosemary, lemon slices

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