Photo by Mother Earth Living.
This simple little low-fat cake is a great recipe to whip up as
you think about getting healthier in the new year. It's easy
to dress it up with red raspberries or cranberries
added to the topping.
Here's what you need:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon fresh rosemary, minced, or 1/2 teaspoon dried
3 tablespoons cold butter, cut into small pieces
Juice and rind of 1 lemon
1 large egg
1/2 cup buttermilk or plain yogurt
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 a coarse meal.
Use a fine grater to obtain about 1 teaspoon lemon rind.
Mix rind into flour mixture. Remove 2/3 cup of this mixture
to use as topping; set aside.
In a small bowl, beat egg with a fork. Mix in buttermilk
or yogurt 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
Bake 25 to 30 minutes. Cut into slices when cool. If desired,
garnish with fresh lemon and rosemary.