Lemon Rosemary Tea Cake -EXCELLENT!!

Name: Lemon Rosemary Tea Cake -EXCELLENT!!
Cook time: 55 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1½ tsps. baking powder; ¼ tsp. salt; 2 tsps. grated or finely chopped lemon zest (yellow part only); 2 tsps. minced dried rosemary leaves or fresh rosemary leaves, stripped from stems, minced.; 1/3 cup Bertolli Extra Light Olive Oil; 1 cup granulated sugar; 3/4 cup sifted confectioners sugar; 2 large eggs; 3/4 cup lowfat buttermilk; 2-3 Tbsps. fresh lemon juice

5 steps

Cook:55min

Preheat oven 325° F. Lightly oil 9x5-inch loaf pan. Combine flour, baking powder, lemon zest, rosemary and salt 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 a pale yellow. Add 1/3 of flour mixture to egg mixture. Add half of buttermilk, stir to blend. Add remaining buttermilk; stir to blend. Add 1/3 more of flour mixture; stir to blend. Add remaining flour and stir to blend. Spread mixture in prepared pan. Bake until bread is golden and sides begin to pull away from pan, 50 to 55 minutes. Glaze-In a medium bowl, stir confectioners sugar and lemon juice until smooth; spread on the warm loaf. Cool thoroughly. Use a knife to loosen sides of bread from pan and turn out. Serve in slices. Yield: I loaf.

Updated at: Wed, 16 Aug 2023 20:35:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories361.1 kcal (18%)

Total Fat10.5 g (15%)

Carbs62.6 g (24%)

Sugars37.8 g (42%)

Protein5.7 g (11%)

Sodium208.9 mg (10%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsall-purpose flour

1.5 tspsbaking powder

¼ tspsalt

2 tspslemon zest

grated or finely chopped, yellow part only

2 tspsdried rosemary leaves

minced, or fresh rosemary leaves, stripped from stems, minced

⅓ cupExtra Light Olive Oil

1 cupgranulated sugar

¾ cupconfectioners sugar

sifted

2eggs

large

¾ cuplowfat buttermilk

2 Tbspsfresh lemon juice

Instructions

Step 1

Preheat oven 325° F. Lightly oil 9x5-inch loaf pan.

Step 2

Combine flour, baking powder, lemon zest, rosemary and salt 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 a pale yellow.

Step 3

Add 1/3 of flour mixture to egg mixture. Add half of buttermilk, stir to blend. Add remaining buttermilk; stir to blend.

Step 4

Add 1/3 more of flour mixture; stir to blend. Add remaining flour and stir to blend. Spread mixture in prepared pan. Bake until bread is golden and sides begin to pull away from pan, 50 to 55 minutes.

Step 5

Glaze-In a medium bowl, stir confectioners sugar and lemon juice until smooth; spread on the warm loaf. Cool thoroughly. Use a knife to loosen sides of bread from pan and turn out. Serve in slices.