LEMON ROSEMARY TEA LOAF
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp grated lemon rind
2 tsp minced dried rosemary (or fresh rosemary, stripped from stems and minced)
1/3 cup Bertolli Extra Light Olive Oil
1 cup granulated sugar
2 large eggs
3/4 cup lowfat buttermilk, divided use
FOR THE GLAZE:
3/4 cup confectioner's sugar, sifted
2 to 3 tbsp fresh lemon juice
Preheat oven to 325F. Lightly oil a 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 granulated 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 1/3 more of flour mixture; stir to blend. Add remaining buttermilk; 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 - 55 min.
FOR THE 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 cooled bread from pan and turn out. Serve in slices.
Makes 1 loaf
Source: Bertolli |