Selena Robins, Author

When life hands you lemons–bake with them.

It’s really that simple, and this easy to make loaf that I’m sharing, is not only simple, but zesty, aromatic and best of all a flavor bomb for the palate.

The ingredients are staples you probably have in your fridge and pantry, and if you don’t have a certain ingredient, then substitute and experiment, because baking is all about having fun and trying new things.

If you don’t like a certain ingredient (for example: olives), leave them out, or if you’d like to add nuts (for example: top it off with walnuts, then go for it).

Lemon-Rosemary-Olive Oil-Loaf

Ingredients:

1 3/4 cup un-bleached flour
1 tsp. baking soda
1/2 cup white sugar
1/2 cup brown sugar, packed
1 large egg, beaten
3 TBSP fresh rosemary, chopped
1/2 cup extra-virgin olive oil
1 cup boiling water
1 lemon, (grated)
Juice of one fresh lemon
1 cup kalamata olives, roughly chopped (or green olives if that’s your jam)
1/2 tsp. salt

Optional: Walnuts (or any other nut as a topping)

Directions:

Heat oven to 350 F

Line a loaf pan with parchment paper, or if you don’t want to use parchment paper, lightly grease the pan.

Pour the boiling water in a bowl then add the lemon rind, and let sit until the water is cool.

When the water is cool, add the beaten egg, white sugar, brown sugar, lemon juice and olive oil, and mix well.

In a separate bowl, add: flour, baking soda, salt, olives and and mix well.

Add the dry ingredients to the wet ingredients and blend well.

Pour into loaf pan and bake for 50 – 60 minutes, or until a wooden skewer comes out clean when inserted in the center.

When done, place on a cooling rack until it cools off.

This loaf is delicious with or without a glaze, however, if you want to kick up the tang of lemony freshness and hike the sweetness a notch, then while your loaf is baking:

In a medium bowl combine: 1 cup of icing (confectioners’) sugar and 2 to 3 tablespoons freshly squeezed lemon.

Whisk until smooth, and add more lemon juice if needed until you get a smooth, pourable glaze.

Drizzle over your loaf when it is cool.