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Ingredients

¼ cup dried rose petals 2 ⅓ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 lemons, zested 1 cup white sugar 1 egg ⅔ cup rose water ⅓ cup lemon juice 2 vanilla beans, halved lengthwise and seeds scraped 1 cup powdered sugar ⅛ cup rose water

Nutrition Info

254.2 calories carbohydrate: 58.7 g cholesterol: 18.6 mg fat: 0.8 g fiber: 1 g protein: 3.7 g saturatedFat: 0.2 g servingSize: - sodium: 260.2 mg sugar: 35.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Crush rose petals in a small bowl.
Whisk flour, baking powder, baking soda, salt, and lemon zest together in a bowl. Add rose petals and set aside.
Mix sugar and egg together in a separate bowl. Add rose water and lemon juice. Stir in vanilla bean seeds. Pour egg mixture over flour mixture, stir until combined. Pour batter into the prepared loaf pan.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes, invert onto a cooling rack.
Whisk powdered sugar and rose water together to make glaze. Pour glaze over lemon bread.

1 loaf

This rose-glazed bread could not be easier to make, and tastes great with lemon tea.