• theheadlessbaker

Elegant Rosemary Lemon Loaf

Updated: Sep 15, 2019


Food is all about the balance. Just like Yin and Yang. When sweet meets savoury.




INGREDIENTS

Main

Unsalted butter, softened | ½ cup, 113g

Caster sugar | 1 cup, 200g

All-purpose flour | 1½ cup, 188g

Eggs | 2 nos

Baking powder | 1 tsp

Salt | ½ tsp (if you are using salted butter, just a pinch of salt will do)

Full cream fresh milk | ½ cup, 122g

Lemon zest | 1 no

Lemon juice | 2 tsp

Fresh rosemary | 1 sprig, finely chopped

Rosemary Buttercream Frosting

Unsalted butter, softened | ¼ cup, 56.5g

Fresh rosemary | 1 sprig

Milk | 1 tbsp

Soft icing sugar | ¾ cup, 95g

Salt | ½ tsp



STEPS

· Preheat the oven to 180C, fan setting before measuring out your ingredients.

· Cream the butter and sugar till light and fluffy.

· Add eggs, one at a time to the batter. Low speed.

· Combine flour, baking powder, salt, lemon zest, chopped rosemary in a bowl. Mix well.

· Add the flour mixture and milk to the batter at three parts. Starting and ending with the flour mixture.

· Add in the lemon juice.

· Pour batter into greased loaf pan. Tap the pan on the countertop to release any air trapped within·

· Bake for 50 - 60 minutes. Cool in pan for 15 minutes before removing it completely. 

· Allow the loaf to cool completely before frosting.


· To prepare the frosting, add butter and rosemary in a pot. Melt over medium high heat and bring to a boil afterwards for 1 minute. Transfer to a bowl and allow it to cool for an hour. Remove rosemary.

· Using a hand mixer, cream the rosemary butter till light and fluffy. Then add icing sugar, salt and milk. Mix till the buttercream is smooth. You can always add more salt to make the frosting savoury. If buttercream is too soft, add more icing sugar. Otherwise, if it's too stiff, add more milk to texture it.

· Spread buttercream over the loaf with a offset spatula or a butter knife (that's for me! since I don't have a offset spatula at the moment)

· Decorate the cake with more fresh rosemary. I used a dehydrated grapefruit slice (leftovers from my previous bakes) for a more "wow" factor. *Bake grapefruit slices for 2 - 3 hours at 80 degrees in the oven.

*Can be kept air tight container up to 3 days in room temperature for humid countries. Up to a week in cooler countries.










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