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Lemon Rosemary Tea Cake

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Ingredients

Adjust Servings:
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
3/4 cup sifted confectioners' sugar
2 - 3 tablespoons fresh lemon juice

Nutritional information

363.9
Calories
97 g
Calories From Fat
10.8 g
Total Fat
1.8 g
Saturated Fat
53.8 mg
Cholesterol
183.5 mg
Sodium
62 g
Carbs
1 g
Dietary Fiber
37.4 g
Sugars
5.6 g
Protein
117g
Serving Size

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Lemon Rosemary Tea Cake

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    Cuisine:

    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! :)

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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

    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

    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.

    7
    Done

    Bake Until Bread Is Golden and Sides Begin to Pull Away from the Pan, Approximately 50-55 Minutes.

    8
    Done

    to Make the Glaze: in a Medium Bowl,Stir the Confectioner's Sugar and Lemon Juice Until Smooth; Spread on the Warm Loaf.

    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.

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    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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