Rosemary is by far my favourite herb – I always have a few sprigs taking root in jars of water throughout the house, but I’ve recently started baking more with it. Here’s my lemon and rosemary cake recipe.
The hint of rosemary gives it an interesting, slightly savoury contrast with the sharpness of the lemon and the sweetness of the icing. This recipe makes a large cake in a 20cm sized tin. You can halve it for a smaller version or a small loaf instead.
Ingredients
- 240g self raising flour
- 300g caster sugar
- 80g unsalted butter (room temp)
- 2 tablespoons grated lemon zest
- 240g whole milk
- 2 eggs
- 2 sprigs fresh rosemary, finely chopped
- 250g icing sugar, sifted (for the glaze)
- Juice of 1 lemon (for the glaze)
- Slice of lemon and 1 sprig rosemary (for decoration)
Method
Preheat oven to 170c (150c for fan-assisted). Combine the flour, sugar, butter, lemon zest and finely chopped rosemary in a bowl until sandy and well combined.
Gradually pour in the milk and stir well. Add the eggs and continue mixing until consistency is smooth. Pour it all into a lined cake tin and bake for around 25 minutes or until sponge bounces back and skewer comes out clean.
Once completely cooled, mix the sifted icing sugar with the lemon juice and pour over the cake (dripping over the sides is fine!). Once the icing’s almost set but not quite firm, cut a line halfway into a slice of lemon, twist and arrange on the cake, along with a sprig of rosemary.
Enjoy!
Lara Page
If you’ve got a recipe you’d like to share using your garden or allotment ingredients, please get in touch.
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