The last few years have opened up my flavour horizons as to what can be used together to produce some amazing and uncommon results. This cake is one perfect example. Who would have thought that lemon and rosemary would be such a brilliant sweet flavour combination. As a side note to this recipe, the cake is rich and the tartness of the lemon icing helps to cut through and butter and marry the flavours.
250gm Butter – softened
1.75 cups SR Flour
1.25 cups caster Sugar
2 t-spoons finely chopped fresh Rosemary
2 t-spoon finely grated leon rind
4 eggs – beaten
0.25 cup milk
2 Tablespoons lemon juice
1 cup Icing Sugar
Pre-heat the oven to 160 C and grease the ring pans. Cream the butter and sugar.
Add the eggs and milk
Add thelemon rind and rosemary – finely diced………. not like in my picture 🙂
Add the flour and mix until just combined.
Make sure the tins are well greased. One large tin works best.
Divide evenly between the tins
Bake until golden and a skewer inserted comes out clean. 45 minutes for a large tin and the time reduces in proportion to the size of the tin.
Allow to sit for 10 minutes before turning out onto a wire rack
While the cakes are cooling, combine the lemon juice and the icing sugar.
Allow the cakes to completely cool and the icing to thicken slightly. If its too thick add a little hot water.
Drizzle with the icing and garnish with fresh springs of rosemary. Love and Enjoy !!