Lemony Anise Tea Cake
1 tablespoon baking powder
1⁄2 cup butter or dairy free butter, room temperature
1⁄2-1 cup sugar
¼ cup anise hyssop fresh leaves and/or flowers, finely chopped grated lemon rind, optional
2 fresh eggs at room temperature
1⁄2 cup lemon juice
1 teaspoon vanilla extract
Preheat oven to 350°F
Grease and flour a standard loaf or bread pan.
Whisk together flour, baking powder and salt.
In another bowl, cream butter with sugar until fluffy, then add lemon rind, hyssop, and eggs and beat mixture until all ingredients are combined.
Add lemon juice and vanilla extract and mix again until combined.
Add ½ dry ingredients and mix until batter just comes together. Add the second half, mixing until well blended.
Spoon into prepared pan and bake for 40 to 45 minutes.
Let cool for at least 15 minutes before turning our of the pan. Let it cool completely, then pour on a citrus glaze or frost if you’d like, or garnish with anise hyssop blossoms and leavens.