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


  • 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
  1. 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.)
  2. Add flour, baking powder, lemon zest, rosemary, and salt to a medium-sized mixing bowl. Stir to blend.
  3. 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.
  4. Add the flour mixture to the egg mixture in thirds alternating with half of the buttermilk twice, stirring to blend thoroughly with each addition. 
  5. 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.
  1. Add the confectioner’s sugar and lemon juice in a small mixing bowl until completely smooth.
  2. Spread on the warm lemon rosemary loaf. Cool thoroughly.  
  3. 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.  
  4. 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.

Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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