Ingredients
-
-
2
-
1 1/2
-
1/4
-
2
-
2
-
1/3
-
1
-
2
-
3/4
-
-
3/4
-
2 - 3
-
-
Directions
Lemon Rosemary Tea Cake, From Wendy Tumlin , 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 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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Steps
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1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
Lightly Oil a 9x5 Inch Loaf Pan. |
|
3
Done
|
Combine the Flour,Baking Powder,Salt,Lemon Zest and Rosemary in a Medium Bowl; Stir to Blend. |
|
4
Done
|
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
Done
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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
Done
|
Spread Mixture in the Prepared Pan. |
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7
Done
|
Bake Until Bread Is Golden and Sides Begin to Pull Away from the Pan, Approximately 50-55 Minutes. |
|
8
Done
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to Make the Glaze: in a Medium Bowl,Stir the Confectioner's Sugar and Lemon Juice Until Smooth; Spread on the Warm Loaf. |
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9
Done
|
Once the Bread Is Thoroughly Cooled, Use a Knife to Loosen the Sides of the Bread from the Pan and Turn Out. |
|
10
Done
|
Serve in Slices. |
