Lemon-Rosemary Olive Oil Bread

Apparently I’m on a rosemary kick and didn’t know it. These are two recipes in a row that include rosemary, but what the heck. I’m a wild, and crazy kinda baker so I’ll run with it.

My incredibly sweet mother-in-law, Nana, loves to share her various magazines with me throughout the year because she knows I love to cook. This week, while in line to check out at the grocery store, she bought me a Country Living recipe magazine. You know the ones that have no articles or advertisements and have recipes alone? I love these magazines and get sucked into them all of the time! Thank you Nana!

I don’t know if you’ve experienced an olive oil cake or bread, but the olive oil makes it extremely moist. But on top of that, you will pour the rosemary syrup over the bread which is crazy amazing!

This is a sweet, herby, lemony bread that could be a part of brunch, tea with the Queen (yes I went there), or just a lovely snack. Enjoy it completely!

Lemon-Rosemary Olive Oil Bread (recipe care of countryliving.com)


For the Bread: cooking spray, 1 1/2 cups all-purpose flour, spooned and leveled 1 cups sugar, 2 teaspoons finely chopped fresh rosemary, 1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice, 1 teaspoons baking powder, 2 large eggs, 1/2 teaspoon kosher salt, 1/4 teaspoon baking soda, 3/4 cup whole milk, 1/2 cup olive oil 

For the Rosemary Syrup: 1/4 cup water, 1/4 cup granulated sugar, 1 sprig fresh rosemary, 1 strip lemon zest

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

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