This Zesty Honey Lemon Bread is a perfect balance of sweet and tangy, with a hint of rosemary that elevates its flavor profile. It's a delightful treat that pairs beautifully with tea or can be enjoyed on its own as a refreshing snack.
Butter is the base of this bread, providing richness and moisture. The granulated sugar sweetens the bread, while eggs add structure and help bind everything together. Honey contributes a natural sweetness and depth of flavor that pairs wonderfully with the lemon juice and lemon zest, which bring a bright, zesty note. A touch of vanilla extract rounds out the flavors. The all-purpose flour creates the body of the bread, with baking powder and baking soda providing the necessary lift. A pinch of salt enhances the flavors, and fresh rosemary adds an aromatic, earthy element. Finally, buttermilk ensures a tender crumb, balancing the acidity of the lemon and helping the cake rise.
Serve this bread warm with a dab of butter or a drizzle of honey. For a special brunch, pair it with a side of fresh berries or a light fruit salad. It also makes a lovely addition to an afternoon tea spread, offering a sweet and aromatic treat.
First, preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. This ensures your bread won't stick and will come out easily after baking. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial as it incorporates air, which helps give the bread its rise.
Next, beat in the eggs, one at a time, mixing well after each addition. This helps the eggs to fully integrate and provides a smooth batter. Stir in the honey, lemon juice, lemon zest, and vanilla extract, making sure everything is well combined. These ingredients add flavor and moisture to the bread.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and chopped rosemary. It's important to mix the dry ingredients thoroughly to ensure even distribution of the leavening agents and herbs. Add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined to avoid overworking the batter, which can make the bread tough.
Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating it's cooked through. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which prevents it from breaking apart.
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