Remember when you were a child and woke up to the scent of something delicious baking? This is a lovely herbal twist on a more traditional coffee cake, and rosemary with lemon makes a delightful pairing. I add the lemon glaze at the end just to elevate the sweetness, but feel free to skip it.
As with any coffee cake, its flavor is best on the first day. Not that you will have leftovers, LOL. It’s that tasty!
Lemon Rosemary Coffee Cake
- Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup milk
- Zest of 1 lemon
- 1 tablespoon fresh rosemary, finely chopped
- For the Crumb Topping:
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon lemon zest
- 1/2 teaspoon chopped rosemary
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, cream together sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon zest, and rosemary.
- Gradually mix the dry ingredients into the wet until just combined. Pour into the prepared pan.
- For the crumb topping, combine all the topping ingredients until crumbly. Sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing. Serve with a light dusting of powdered sugar or a drizzle of lemon glaze for an extra zing.
