Lemon-Rosemary Tea Bread

This cake slices up perfectly for a lunchtime tea. Serve it with dollops of heavy cream whipped together with crème fraîche, sour cream, or plain yogurt.

By Dawn PerryPublished: Dec 14, 2020

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Hector Sanchez

Yields:

Total Time:

1 hr 35 mins

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Ingredients

For the Cake

Cooking Spray
1 1/2 cups all-purpose flour, spooned and leveled
1 cup sugar
2 tsp. finely chopped fresh rosemary
1 tsp. finely grated lemon zest, plus 2 tablespoons lemon juice
1 tsp. baking powder
2 large eggs
1/2 tsp. kosher salt
1/4 tsp. baking soda
3/4 cup whole milk
1/2 cup olive oil

For the Rosemary Syrup

1/4 cup granulated sugar
1 sprig fresh rosemary
1 strip lemon zest

Directions

1. Step 1Make 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. Step 2Whisk 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. Step 3Bake until a toothpick inserted into center comes out clean, 60 to 70 minutes.
4. Step 4Meanwhile, 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. Step 5Poke holes all over top of cake with a thin wooden skewer or toothpick. Pour syrup over cake. Cool cake completely in pan.