Lemon Rosemary Tea Cake
Brighten up your day with this Lemon Rosemary Tea Cake, a tantalizing blend of citrusy zest and herbal elegance that's perfect for any occasion. This moist and tender loaf features the refreshing zing of freshly grated lemon zest and juice, paired with the earthy aroma of finely chopped rosemary for a uniquely sophisticated flavor profile. A drizzle of glossy lemon glaze adds a sweet, tangy finish that complements every bite. Ideal for afternoon tea or as a light dessert, this easy-to-make cake comes together in just an hour, making it perfect for last-minute guests or weekend indulgence. Pair it with your favorite cup of tea or coffee to elevate your snack time to something truly extraordinary. With its simple ingredients and timeless appeal, this Lemon Rosemary Tea Cake is a must-try for citrus and herb lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon fresh rosemary
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 100 grams powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan, lining it with parchment paper for easy release.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and chopped rosemary until evenly combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, make the glaze by whisking together powdered sugar and lemon juice until smooth and glossy.
Once the cake has cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 470.8 g | 171% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 306.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 325 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
