Lemon and rosemary cake

    1 hour 50 min

    Fresh rosemary gives this moist lemon buttermilk case a special aroma.

    1 person made this

    Serves: 8 

    • 75g caster sugar
    • 75g light brown soft sugar
    • 1 large sprig fresh rosemary, needles only, minced
    • 1 lemon, zested and juiced
    • 300ml buttermilk
    • 1 1/4 teaspoons baking powder
    • 350g plain flour
    • 120ml olive oil
    • 3 eggs
    • For the icing
    • 100g icing sugar
    • 3 tablespoons lemon juice
    • lemon zest and fresh rosemary for the garnish

    Prep:20min  ›  Cook:50min  ›  Extra time:40min cooling  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4. Grease a bundt cake or tube tin.
    2. In a bowl add sugars and rosemary and rub with your fingertips till fragrant.
    3. n a cup, add 2 tablespoons lemon juice, zest and the buttermilk and stir. Set aside. In a bowl, sift baking powder to the flour.
    4. Crack eggs into a bowl and add the rosemary sugar. Add buttermilk mixture alternating with the flour mixture. l smooth. Gradually add the buttermilk mixture, alternating with the flour and baking powder mixture. Tip into the prepared tin. n and bake for about 50 minutes.
    5. Bake in the preheated oven for 50 minutes.
    6. Let cake cool for 10 minutes in the tin then unmould. Let cool for a further 30 minutes.
    7. Stir icing sugar and lemon juice till smooth and spreadable but not runny. Drizzle icing over cake and decorate with rosemary and lemon zest.

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