Lemon Rosemary Tea Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 325 degrees.
• 2 lightly oil a 9x5 inch loaf pan.
• 3 combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
• 4 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 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 spread mixture in the prepared pan.
• 7 bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
• 8 to make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
• 9 once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
• 10 serve in slices.