Lemon Rosemary Tea Cake

Submitted by FLKeysJen

"From Wendy Tumlin."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 1 loaf
• Serves: 8

ingredients

• Cake

• 2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 teaspoons lemon zest, grated (or finely chopped)
• 2 teaspoons dried rosemary leaves, minced
• 1⁄3 cup extra light olive oil
• 1 cup granulated sugar
• 2 large eggs
• 3⁄4 cup low-fat buttermilk

• Glaze

• 3⁄4 cup sifted confectioners' sugar
• 2 -3 tablespoons fresh lemon juice

directions

1. Preheat oven to 325 degrees.
2. Lightly oil a 9x5 inch loaf pan.
3. Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
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. 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. Spread mixture in the prepared pan.
7. Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
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. Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
10. Serve in slices.

Reviews

[LilPinkieJ]

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! :)

 

[Cindy W.]

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)