Lemon Rosemary Crumb Cake - Do What Ema Says

Name: Lemon Rosemary Crumb Cake - Do What Ema Says
Ingredients: 2 Cups Unbleached Flour + 3/4 Cup unbleached flour for Crumb Topping; 1 Teaspoon Salt; 2 Teaspoons Baking Powder (aluminum-free); 1/2 Cup Unsalted Butter, room temp also 4 Tablespoons Unsalted Butter, melted for Crumb Topping; 3 Lemons, zest & juice in 2 separate containers (about 2/3 for the for Cake & 1/3 for Crumb Topping); 3/4 Sugar (or a bit less) + 1/3 Cup Sugar for Crumb Topping; 1 Egg, room temp; 2 Teaspoons Vanilla; 1/2 Cup Whole Milk + 1 1/2 Teaspoons Vinegar; A bunch Fresh Rosemary, roughly chopped with a few sprigs left for garnish; Confectioners Sugar

www.dowhatemasays.com

Delight in a burst of flavor with Lemon Rosemary Crumb Cake, a surprising twist on a classic dessert using fresh herbs and reduced sugar. Perfect for special breakfasts or anytime treats!

View full recipe on www.dowhatemasays.com

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Ingredients

2 Cups Unbleached Flour + 3/4 Cup unbleached flour for Crumb Topping
1 Teaspoon Salt
2 Teaspoons Baking Powder (aluminum-free)
1/2 Cup Unsalted Butter, room temp also 4 Tablespoons Unsalted Butter, melted for Crumb Topping
3 Lemons, zest & juice in 2 separate containers (about 2/3 for the for Cake & 1/3 for Crumb Topping)
3/4 Sugar (or a bit less) + 1/3 Cup Sugar for Crumb Topping
1 Egg, room temp
2 Teaspoons Vanilla
1/2 Cup Whole Milk + 1 1/2 Teaspoons Vinegar
A bunch Fresh Rosemary, roughly chopped with a few sprigs left for garnish
Confectioners Sugar