Lunch with Juju

A journey through food in Kenya following fresh produce from farm to fork, scrumptious ingredients that make up delicious meals, and healthy options for those who love food and the kitchen!

lemon & rosemary afternoon tea cake

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. 

Ingredients
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

Icing
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.