Rosemary Lemon Loaf

 

Rosemary Lemon Loaf is appropriate for Remembrance Day/Armistice Day or when we reflect upon loved ones who are no longer with us. Rosemary is for remembrance, may we never forget and the lemon, not to deter from sombreness but to gently ease a spirited and uplifting remembrance for our memories and the loving memories of those to which they live on in. Even in mourning there is a balance between good and bad days and this loaf modestly reflects that. When remembering and honouring the dead, serve slices with sprigs of rosemary and it is customary to have two plates, one for the living and one for the dead. 

Rosemary Lemon Loaf

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2 cups unbleached all purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

2 eggs

3/4 cup sugar

zest and juice of 1 lemon

2 tablespoons chopped fresh rosemary

1/2 cup olive oil

1 cup milk

thin slices of fresh lemon, seeds removed

1 tablespoon sugar

1 fresh sprig of rosemary

1 tablespoon powdered sugar

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin and line with baking parchment paper. 

In a bowl whisk together the flour, salt and baking powder. 

In another large bowl mix together the eggs, sugar, lemon zest, lemon juice, rosemary and olive oil until combined. Add the dry ingredients (flour mixture) and milk  and stir just until combined. Pour the batter into the prepare baking tin. 

Place the slices of lemon on top of the batter. Sprinkle the sugar evenly over the lemons. Bake in the preheated oven for 50 to 70 minutes or until a toothpick inserted into centre comes out clean. 

Allow to cool in the pan for 10 minutes. Carefully remove from tin and allow loaf to cool on a wire rack completely. Once completely cool sift the icing sugar over the loaf and place the fresh rosemary sprig on top.   

Notes: Oven vary therefore baking times may vary.