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Preheat oven to 325°. Lightly oil a 9x5” loaf pan (I prefer 2 smaller
loaf pans.)
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 sugar
until well blended. Add 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 the buttermilk,
stirring to blend. Add remaining buttermilk, stirring to blend. Add ½
more flour mixture, stirring to blend. Add remaining flour mixture and stir to blend.
Spread mixture in prepared pan(s). Bake until bread is golden and sides begin
to pull away from pan, 50-55 minutes.
Glaze: In a medium bowl, stir confectioners’ sugar and lemon juice
until smooth; spread on the warm loaf/loaves. Cool thoroughly. Use a knife
to loosen sides of bread from pan and turn out. Serve in slices.
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