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
2 teaspoons grated lemon rind
3/4 teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)
Preheat oven to 350°F.
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.
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°F for 30 minutes.
Cool on a wire rack.
Garnish with rosemary sprigs and lemon slices, if desired.