Recipes
Rosemary drizzle cake
This lemon and rosemary drizzle cake recipe has a lovely balance of citrus and herby flavours
This lemon and rosemary drizzle cake recipe has a lovely balance of citrus and herby flavours
(43 votes)
Cook: 1 Hour 45 Mins
Serves: 16
Price: 21p per serving
Nutritional Information
Each 62g serving contains
Energy
924kj
221kcal
924kj
221kcal
11%
Fat
10.5g
10.5g
Med
15%
15%
Saturates
6.1g
6.1g
High
31%
31%
Sugars
17.4g
17.4g
High
19%
19%
Salt
0.31g
0.31g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1491kj/356kcal
Typical energy values per 100g:
1491kj/356kcal
Ingredients
175g butter, softened, plus extra for greasing
100ml lemon juice (about 2-3 lemons)
275g caster sugar
Sprig rosemary
2 level tbsp finely chopped rosemary leaves
175g self-raising flour
50g plain flour
3 large eggs
1 lemon, zest of
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 20cm round, deep cake tin and line the base with baking paper.
2
For the drizzle, put the lemon juice, 100g of the sugar and the rosemary sprig in a small bowl. Leave it in a warm place so the flavours can infuse, stirring occasionally. The sugar should be dissolved by the time the cake is ready.
3
Meanwhile, put the rosemary leaves in a food processor with both flours. Whizz until the rosemary is cut into really tiny pieces.
4
Beat the butter and remaining 175g sugar together until light and creamy. Beat in the eggs, one at a time, beating well after each addition - add a spoonful of the rosemary flour with the last egg.
5
Fold in the rest of the flour and the lemon zest. Transfer to the cake tin and level the top. Bake for 45 minutes, or until the top springs back when lightly pressed and a skewer inserted in the middle comes out clean.
6
Remove the cake from the oven. Leave for 10 minutes, then pierce all over with a skewer - this will allow the drizzle to soak into the sponge. Remove the sprigs of rosemary from the drizzle, then spoon over the cake. Leave to cool in the tin.