Lemon and rosemary go quite nicely together in this bread, which is perfect for a light dessert or with an afternoon tea.
Adapted from Bertolli Extra Light Olive Oil recipe
Makes one loaf
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. grated or finely chopped lemon zest (yellow part only as the white is bitter)
- 2 tsp. fresh rosemary, leaves removed and chopped finely
- 1/3 cup extra virgin olive oil
- 1 cup sugar
- 3/4 cup sifted confectioner’s sugar
- 2 large eggs
- 3/4 cup buttermilk
- 2-3 tbsp fresh lemon juice
Instructions:
- Preheat the oven to 325° Fahrenheit. Lightly oil 5×9 inch baking loaf pan. (You can also line the pan with unbleached parchment paper and avoid oiling the loaf pan.)
- Add flour, baking powder, lemon zest, rosemary, and salt to a medium-sized mixing bowl. Stir to blend.
- Add oil and sugar to a larger mixing bowl and beat until well blended. Eggs should be added one egg at a time, beating well after each addition. The mixture should be a lovely pale yellow.
- Add the flour mixture to the egg mixture in thirds alternating with half of the buttermilk twice, stirring to blend thoroughly with each addition.
- Spread the mixture in a prepared loaf pan. Bake until the bread is golden and the sides begin pulling away from the pan. Bake for approximately 50-55 minutes. Use a cake tester or piece of spaghetti inserted in the bread’s center to ensure that the tester comes out clean, indicating the bread is done baking.
Glaze:
- Add the confectioner’s sugar and lemon juice in a small mixing bowl until completely smooth.
- Spread on the warm lemon rosemary loaf. Cool thoroughly.
- If using parchment paper, remove the loaf from the loaf pan and set it on a cookie sheet. If you are not using parchment paper, use a knife to loosen the sides of the bread from the pan and turn it out.
- Cut the lemon rosemary bread into slices and serve with a nice cup of tea.
Note: I have substituted rosemary for fresh thyme, which is also delicious.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
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