Lemon and Rosemary Cake, Lemon Drizzle Icing

Ingredients

  • 4 medium, free-range eggs
  • 350 grams caster sugar
  • 325 grams butter, softened
  • 1 tablespoon sour cream
  • 1 1/2 tablespoons Limoncello liquer
  • Grated zest of 1 large lemon
  • 350 grams plain flour, sifted
  • Pinch sea salt
  • 230 mililiters milk
  • 1 1/2 teaspoons fresh rosemary, finely chopped
  • Melted butter to grease cake tin

For the icing

  • 500 grams icing sugar
  • Juice of 3-4 lemons

Preparation

Click here for preparation method.

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