Lemon and Rosemary Drizzle Cake Recipe

Makes 12 portions

Prep time –  45 minutes

Equipment needed – 2lb Bake Tin

INGREDIENTS 

•  260g unsalted butter
• 260g caster sugar
• 8 rosemary leaves
• 260g self-raising flour
• 4 eggs
• 1 lemon, zested
• 15g full-fat milk

Drizzle

• 4 lemons, juiced
• 125g caster sugar
• 10 rosemary sprigs

ICING

• 150g icing sugar
• 1 lemon, juiced

Method:

• Oven 160C.
• To make the drizzle, put the lemon juice, sugar, and rosemary sprigs in a bowl and leave in a warm place, stirring occasionally. The sugar should be dissolved by the time it is needed.
• Blitz the rosemary leaves with the flour until the leaves are really fine.
• Cream the butter and sugar together. Beat in the eggs until emulsified.
• Fold in the flour and lemon zest.
• Pour into a greased and lined 2lb or 3lb loaf tin and bake for 45 mins or until cooked.
• Allow to cool for 10 mins before piercing all over with a skewer. Remove and reserve the rosemary springs and pour the drizzle all over the cake. Leave to cool in the tin.
• To make the icing, mix the icing sugar and lemon juice with enough water to form a light icing.
• Turn out cake and drizzle with icing. Garnish with reserved
  rosemary sprigs.
• Before serving, trim ends and slice into 12 or 15 accordingly.