Rosemary and Lemon Cake
- Yield 6 servings
- Cook 50 to 60
- 1 1/3 cups plus 1 tbsp confectioners' sugar
- 2 tablespoons unsalted butter, melted
- 4-6 tablespoons lemon, orange, or lime juice
- -- Natural food coloring
- 4 sprigs fresh rosemary
- 3/4 cup butter, softened
- 3/4 cup granulated or superfine sugar
- 3 -- eggs
- 1 1/3 cups self-rising flour
- 2 tablespoons milk
- -- Finely grated zest of 1 lemon
- 1 teaspoon vanilla extract
- Sift the confectioners' sugar into a bowl.
- Add the melted butter to the sugar.
- Add enough citrus juice, fresh fruit or other flavoring to make the consistency you desire. Add a food coloring if you wish to change the color.
- Using a palette knife, spread icing over your choice of cake.
- Grease and line an 8-by-4-inch loaf pan. Preheat oven to 350F.
- Chop half the rosemary leaves, add to the butter and sugar and beat until light.
- Gradually beat in the eggs, one at a time. Sift in a little flour to prevent curdling.
- Sift in the flour with the milk, lemon zest and vanilla and beat well.
- Pour into prepared pan and level top. Bake for 50 to 60 minutes. Leave for 10 minutes, then cool on a wire rack.
- Spread the glaze on the top of the cake.
- Decorate with the rosemary leaves.
Reprinted with permission from Abi Fawcett's My Cooking Class: Cake Basics (Firefly Booksm Ltd., 2012)