I’ve been “mass-baking” a lot lately for different events and this was one of my favorites. I baked half of it in a loaf pan and the rest in a 9×13 because apparently we only have one loaf pan (oops – should have checked that beforehand). Regardless, both turned out great and were a hit with everyone I shared them with. I loved the strong lemon flavor, especially in the dead of winter when everything seems to be a bit more bland than other times of the year. And the rosemary makes it oh so unique and a little bit fancy 😀
Also, I made my Salted Rice Krispy Bars yesterday for another event and they disappeared SO FAST! Another easy crowd-pleaser!
Lemon Rosemary Bread with Lemon Glaze
Recipe from bakedbree
Makes 1 loaf
3/4 cup butter
1 cup sugar
2 tablespoons lemon juice
Zest of one lemon
2 teaspoons vanilla
1/2 cup vanilla yogurt
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh rosemary, chopped
1 cup powdered sugar
4 tablespoons lemon juice
1. Preheat oven to 350 degrees. Butter a loaf pan.
2. In a medium bowl, cream the butter and sugar until light and fluffy. Add the lemon juice, lemon zest and vanilla and mix. Add the yogurt and then the eggs, one at a time – mixing between each addition. Add the dry ingredients, the flour, baking powder, salt and rosemary, and mix until combined.
3. Pour batter into prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 10 minutes than remove it from the pan and allow to cool completely on a rack.
4. When loaf is completely cool, make the glaze by mixing the powdered sugar and lemon juice in a small bowl. Place foil under the rack with the loaf to catch the drippings and then drizzle the glaze over the top. Let stand until glaze is set.