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Lemon-Rosemary Coffee Cake

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brunch dessert nut free vegetarian yom kippur breakfast

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Ingredients

parchment paper

3 large lemons

2 cups all-purpose flour

1 1/4 cups sugar

1/2 teaspoon salt

1/2 cup very cold butter, cubed

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk*

1 large egg

1 1/2 teaspoons chopped fresh rosemary

1 (10-oz.) jar lemon curd

powdered sugar

Garnishes: fresh rosemary sprigs, lemon slices

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