When life hands you lemons, simply add rosemary and olive oil—best threesome you’ll experience for the taste buds. For an extra kick and spice things up in the kitchen even more, chili peppers joins the threesome.
Lemon Rosemary Olive Oil Loaf
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
2 TBSP fresh rosemary, chopped
1/2 cup extra-virgin olive oil
1 cup boiling water
1 lemon, (grate it to get the rinds, and squeeze for the lemon juice)
1/2 tsp. salt
1 tsp. lemon extract
1 to 2 tsp. cayenne or chili peppers (this is optional, if you like some spice with the sweet)
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 extract and olive oil, and mix well.
In a separate bowl, add: flour, baking soda, salt (and if you’re using any chili peppers this is where you would add them in), 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.
This loaf is delicious with or without a glaze. If you want to kick up the sweetness a notch, then while your loaf is baking, mix together 2 cups of icing (confectioners’) sugar and 1/3 cup of lemon juice, until smooth.
When loaf is baked, let sit for five minutes, then drizzle with the lemon glaze.