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  • Lemon and Rosemary Drizzle Cake Recipe

    26 March 2020

    Makes 12 portions

    Prep time –  45 minutes

    Equipment needed – 2lb Bake Tin


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


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


    • 150g icing sugar
    • 1 lemon, juiced


    • 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.

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys


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