Rosemary Lemon Crumb Cake

1 ¼ cups all-purpose flour
1/3 cup buttermilk
2/3 cup sugar
2 Tablespoons fresh lemon juice
1/8 teaspoon salt
1 large egg
¼ cup chilled butter, cut in small pieces
2 teaspoons fine lemon zest
2 teaspoons fresh rosemary, minced
¾ teaspoon water
½ teaspoon baking powder
¼ teaspoon baking soda

Preheat the oven to 375F.  Grease and flour an 8” round cake pan.

Combine flour, sugar, and salt in a bowl.  Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal.  Reserve ½ cup of the mixture for topping and set aside.  Combine the remaining flour mixture with the rosemary, baking powder, and baking soda.  Add the buttermilk, lemon juice, and egg and combine with a mixer at medium speed until well blended.  Spoon the batter into the cake pan.   Add the lemon zest and water to the reserved ½ cup of flour mixture and blend with a fork.  Sprinkle this crumb mixture over the cake batter and bake for 30 minutes or until an inserted toothpick comes out clean.  Cool on a rack and garnish with rosemary sprigs and lemon slices.