Inspired by What Katie Ate - an amazing blog from Australia.
This cake was the most delicious, smooth, almost buttery, treat. Lemon and rosemary are good friends when it comes to flavours, but I hadn't thought to put them in a cake together. I chose to indulge in the more expensive imported lemons from KPS because of their incredible flavour - and to be honest, their colour, which is stunning. Local lemons would work perfectly well; and as most of us have rosemary bushes growing in our gardens, there's a low carbon footprint element to balance out the lemons!
This is an easy cake to make; it turned out really well and the icing is super easy and adds the final twang for this perfect cake. I halved Katie's quantities because I didn't have a big enough tin, and the amounts worked well.
2 medium eggs
175 gms caster sugar
160 gms butter, softened
1/2 tbsp sour cream
1 tbsp lemon juice
Grated zest of 1 lemon
175 gms plain flour, sifted
Pinch sea salt
115 mls milk
1 tsp fresh rosemary, finely chopped
250 gms icing sugar
Juice of 1 lemon
Preheat the oven to 180 degrees C, and grease your cake tin.
Place the eggs in a bowl together with the sugar and beat for 5 minutes or more until light and creamy. Add the butter in 4 or 5 batches, continuing to beat the mixture on medium speed (this is much easier with a hand mixer or a Kenwood Bowl mixer). Beat until the butter is well incorporated and then add the lemon juice, lemon zest and sour cream before adding the flour, milk and a pinch of salt.
Continue to beat for a few more minutes and then add the rosemary. Pour into your cake tin and cook for 40 - 50 minutes or until a skewer comes out clean. Remove from the oven and allow to cool for a few minutes before removing from the tin and placing on a cooling rack.
Whilst the cake is cooling, make the icing. Measure out 250gms icing sugar and the juice of 1 lemon, and mix together. Drizzle over the cooled cake and serve with tea, preferably in the sunshine.