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Lemon Rosemary Crumb Cake


Cooking Time:

30 minutes


  • 1¼ cups all-purpose flour
  • 2/3 cups sugar
  • 1/8 teaspoon salt
  • ¼ cup chilled stick butter cut into small pieces
  • ¾ teaspoon minced fresh rosemary
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/3 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  •   Olive oil cooking spray
  • 2 teaspoons grated lemon rind
  • ¾ teaspoon water
  •   Rosemary sprigs (garnish, optional)
  •   Lemon slices (garnish, optional)


Preheat oven to 350 F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt into a bowl: cut in butter with a pastry blender or fingers, until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, minced rosemary, baking powder, and baking soda; add buttermilk, lemon juice, and egg. Beat at medium speed of mixer until blended. Spoon batter into an 8-inch 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.

Yield: 8 servings.

For Lavender cake omit rosemary and lemon juice and add 2 t. lavender and 2 T buttermilk

When doubling recipe, bake in 9 X 13 Pyrex baking dish.

Bon appetite!