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    You are in: Home / Recipes / Lemon Rosemary Tea Cake Recipe
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    Lemon Rosemary Tea Cake

    Lemon Rosemary Tea Cake. Photo by LilPinkieJ

    1/3 Photos of Lemon Rosemary Tea Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    FLKeysJen's Note:

    From Wendy Tumlin.

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    Serves: 8



    Units: US | Metric




    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Lightly oil a 9x5 inch loaf pan.
    3. 3
      Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
    4. 4
      In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
    5. 5
      Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
    6. 6
      Spread mixture in the prepared pan.
    7. 7
      Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
    8. 8
      To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
    9. 9
      Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
    10. 10
      Serve in slices.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on August 06, 2009


      This was a good moist cake bead. I think I added too much glaze, but it was very good still. It has a great lemon flavor and the rosemary adds just a hint of something else. I used the glaze on some cookies too. I also chopped my zest so I didn't end up with these long strings. Made for Photo tag, sorry for the delay. Thanks! :)

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    • on April 09, 2009


      This was the most exquisite cake! The lemon taste is delicate (not overpowering like some cakes) and the rosemary, which you would think would be strong, instead offers just a subtle whisper of flavor. You know it's there, but you can't quite figure out what it is. Because we are trying to watch our calories, I used half sugar and half Splenda. Also, instead of trying to mince the rosemary (which in my house means it goes flying all over the kitchen) I simply ground it with my mortar and pestle. Worked great! This was pure heaven, and this recipe is going into my collection of all-time favorites. Thanks, Jen! (Made and photographed for Photo Tag, Spring)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Rosemary Tea Cake

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 363.9
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 1.8 g
    Cholesterol 53.7 mg
    Sodium 183.5 mg
    Total Carbohydrate 62.0 g
    Dietary Fiber 1.0 g
    Sugars 37.3 g
    Protein 5.6 g

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