Wet winter weather is here! I can't believe I can see the islands and the bay already now that the leaves have not only fallen off the trees, but seemingly run screaming from their branches to the ground. Anyway, its time for a bit of tea in the afternoons in front of the fire and what better to accompany a bit of constant comment tea than this delicous Lemon Rosemary Tea cake. Its a bit like pound cake with a distinct rosemary taste. I was down visiting my aunt several weeks ago and she served this for dessert after dinner with a plum sauce...its also good warm or even toasted in the oven. I have someone coming to see a painting next week and I might just make a loaf of this to put them in a good enough mood to buy it :-)
Lemon Rosemary Tea Cake
(with olive oil and buttermilk)
4 cups flour
1 T baking powder
½ t salt
4 t lemon zest
4 t dried minced rosemary (more if fresh) 2/3 cup light olive oil
2 cups sugar
1 ½ cups lowfat buttermilk
Preheat oven to 325 degrees F. Oil 2 9x5” loaf pans, or equivalent.
Thoroughly combine flour, baking powder, lemon zest, rosemary and salt. In a large bowl or electric mixer, beat oil and sugar until well blended. Add eggs one at a time, beating well after each addition, until mixture is pale yellow.
Add 1/3 flour mixture to eggs, then half of buttermilk, stirring to blend. Add remaining buttermilk, stirring, then 1/3 more flour mixture, then stir in final 1/3 . Spread in pans and bake until golden, and sides of cake pull away from edge of pan (50-55 min?)
1 1/2 cups sifted confectioners sugar 4-6 T fresh lemon juice
Stir glaze until smooth and spread on warm loaves. After cooling, turn out of pan. Alternatively, remove loaves and cool before spreading icing on all sides. You may need more glaze.