Lemon Rosemary Tea Cake Recipe

Name: Lemon Rosemary Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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; Glaze; 3/4 cup sifted confectioners' sugar; 2 -3 tablespoons fresh lemon juice

Servings: persons

Cake
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
Glaze
3/4 cup sifted confectioners' sugar
2 -3 tablespoons fresh lemon juice

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.

1131

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Lemon Rosemary Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rosemary Tea Cake

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