Lemon-Rosemary Tea Bread Recipe - countryliving.com

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Hector Sanchez

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Yields: 1

Total Time: 1 hour 35 mins

For the Cake

Cooking Spray

1 1/2 c.

all-purpose flour, spooned and leveled

2 tsp.

finely chopped fresh rosemary

1 tsp.

finely grated lemon zest, plus 2 tablespoons lemon juice

1 tsp.

baking powder

1/2 tsp.

kosher salt

1/4 tsp.

baking soda

3/4 c.

whole milk

1/2 c.

olive oil

1

large eggs

For the Rosemary Syrup

1/4 c.

granulated sugar

1

sprig fresh rosemary

1

strip lemon zest

1. Make cake: Preheat the oven to 350°F. Lightly grease an 8 1/2-by- 4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides.
2. Whisk together flour, sugar, rosemary, lemon zest, baking powder, salt, and baking soda in a bowl until blended. Make a well in center of dry ingredients. Add milk, oil, eggs, and lemon juice and whisk to combine. Transfer batter to prepared pan; smooth top.
3. Bake until a toothpick inserted into center comes out clean, 60 to 70 minutes.
4. Meanwhile, make syrup: Combine sugar, 1/4 cup water, rosemary, and lemon zest in a small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves, 2 to 4 minutes.
5. Poke holes all over top of cake with a thin wooden skewer or toothpick. Pour syrup over cake. Cool cake completely in pan.
   

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