Easy Pesto Lemon Rosemary Tea Loaf

Ingredients

Loaf:

2 cups unbleached, all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

2 teaspoons finely chopped lemon zest

2-3 teaspoons fresh rosemary leaves, stripped from stems and minced

1/3 cup light olive oil

1 cup granulated sugar

2 large eggs

3/4 cup buttermilk

Glaze:

3 Tablespoons fresh lemon juice

3/4 cup confectioners sugar, sifted

Heat oven to 325ºF. Lightly oil a 9x5 inch loaf pan.

Combine flour, baking powder, zest, rosemary and salt in a medium bowl; stir to blend.

In a large bowl, beat the oil and 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 the flour mixture to egg mixture; then add half of the buttermilk, stirring to blend.

Add 1/3 more of the flour mixture, stirring to blend; then add remaining buttermilk and 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 to 55 minutes.

For the glaze: In medium bowl whisk the confectioners sugar and lemon juice until smooth; spread on the warm loaf. Cool thoroughly. Remove from pan and serve.

Chef Bev Shaffer * Cooking School Director | FOX8 "That's Life with Robin Swoboda", September, 2008

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