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Recipe – Lemon-rosemary Crumb Cake

Here is the recipe from Carol Fine for a delicious Lemon-rosemary Crumb Cake. Carol brought this cake during the last 21-day yoga breakfast and everyone loved it. Give it a try and enjoy!


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

Nutritional Information

Calories: 203 (30% from fat)
Fat: 6.8g (sat 1.4g,mono 2.8g,poly 2g)
Protein: 3.3g
Carbohydrate: 32.7g
Fiber: 0.5g
Cholesterol: 28mg
Iron: 1.1mg
Sodium: 157mg
Calcium: 39mg


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