I have a beautiful wee lemon tree, it's only a couple years old but this season I got two lemons off it so I had to make this recipe.
Lemon & Rosemary Cake
Serves 8-10 Can be made Gluten-free
Ingredients
250grms butter
300ml honey
150grm brown sugar
3 eggs
1/2C milk
2 2/3C flour
2tsp baking powder
Zest & juice 2 lemons
3 whole lemons-thinly sliced
1 sprig rosemary
2tsp finely chopped rosemary leaves
Method
Preheat oven to160'C and grease and line your chosen baking tin(loaf tin works well)
In small pot melt the butter with the rosemary sprig and leave to cool(keep the sprig in to infuse)
In a large bowl add in the butter, 1/2C honey and sugar, stir to combine. Add in eggs, milk and lemon juice then stir again.
Fold in flour, baking powder, lemon zest and chopped rosemary.
In prepared tin spread over the remaining honey then layer in the sliced lemon, over lapping slightly.
Pour over batter gently, spread out and place into oven for 1hr or till a skewer inserted comes out clean.
Cool in tin for 15mins then turn onto serving plate.
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