Lemon Rosemary Tea Cake

Recipe by FLKeysJen
READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Lightly oil a 9x5 inch loaf pan.
  • Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
  • 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.
  • Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
  • Spread mixture in the prepared pan.
  • Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
  • To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
  • Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
  • Serve in slices.
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