Rosemary Lemon Crumb Cake

Rosemary Lemon Crumb Cake

Original Post by Teri in Oct, 2009

Whoever said herbs couldn’t make the perfect crumb cake you have ever eaten? Try this delectable recipe and enjoy bite after bite. I promise you won’t be able to eat just one, and neither will your guests. This is a very light desert, but delicious and a great way to enjoy herbs another way.


  • 1 ¼ cups all purpose flour
  • ½ tsp baking powder
  • ¼ tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 2/3 cup sugar
  • 1 tsp fresh rosemary, minced or ½ tsp dried Rosemary
  • 3 TBSP cold butter, cut into small pieces
  • Juice and rind of 1 lemon
  • 1 large egg
  • ½ cup buttermilk


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 coarse meal.

Use a fine grater to obtain about 1 tsp lemon rind. Mix rind into flour mixture. Remove two-thirds cup of this mixture to use as a topping and set aside.

In a small bowl, beat egg with a fork. Mix in buttermilk 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 25-30 minutes. Cut into slices when cool. If desired, garnish with fresh lemon and Rosemary.

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