Rosemary Crumb Cake

Ingredients
1 ¼ cups all-purpose flour
⅔ cup sugar
⅛ teaspoon salt
¼ cup chilled stick margarine or butter, cut into small pieces
¾ teaspoon minced fresh or 1/4 dried rosemary
½ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup low-fat buttermilk
2 tablespoons fresh lemon juice
1 large egg
Cooking spray
2 teaspoons grated lemon rind
¾ teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)

Step 1
Preheat oven to 350°.

Step 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.

Step 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 350° for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.