For the cake:
- 225g unsalted butter at room temperature
- 225g caster sugar
- 4 eggs
- 225g self-raising flour 4 sprigs of rosemary
- Juice of one lemon, zest of 2 lemons
- 2 tbsp flaked almonds
For the Drizzle
- 100g caster sugar
- Juice of 3 lemons. (use the same lemons as for the cake)
- Handful of rosemary
- Preheat the oven to 160degrees/Gas 4 and line a loaf tin with greaseproof paper.
- Cream together the butter and sugar in a large bowl until pale and fluffy. Add the eggs one at a time, beating each in well before adding the next.
- When all of the eggs are incorporated, sift in the flour and add the flaked almonds, saving some aside to top the cake with.
- Remove the leaves from the sprigs of rosemary and chop finely. Add the chopped rosemary to the cake mixture, grate in the zest of 2 large lemons and add the juice.
- Fold all the ingredients together now until fully incorporated. The mixture should be thick and fragrant, not falling off the spoon when lifted.
- Spoon the mixture into the loaf tin and smooth the top with the spoon. Sprinkle on the flaked almonds that you kept aside.
- Place onto a shelf in the centre of the oven and cook for 45-55 minutes, or until a skewer inserted in the centre, comes out clean.
- When the cake is cooking prepare the drizzle. Put the lemon juice in a pan and heat very gently with the rosemary. Allow to cool. To enhance the flavour of the rosemary, this can be done several hours in advance …or even the day before.
- Just before the cake is ready remove the rosemary stalks from the lemon juice and add the sugar. Remove the cake from the oven and prick the top with a fine skewer or fork and slowly pour over the drizzle. Leave in tin to cool completely.
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