Rosemary and Lemon Cake

  • Yield: 6 servings
  • Cook: 50 to 60


1 1/3cups plus 1 tbsp confectioners' sugar
2tablespoons unsalted butter, melted
4-6tablespoons lemon, orange, or lime juice
-- Natural food coloring
4sprigs fresh rosemary
3/4cup butter, softened
3/4cup granulated or superfine sugar
3-- eggs
1 1/3cups self-rising flour
2tablespoons milk
-- Finely grated zest of 1 lemon
1teaspoon vanilla extract


  1. Glaze:
  2. Sift the confectioners' sugar into a bowl.
  3. Add the melted butter to the sugar.
  4. 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.
  5. Using a palette knife, spread icing over your choice of cake.  
  6. Cake:
  7. Grease and line an 8-by-4-inch loaf pan. Preheat oven to 350F. 
  8. Chop half the rosemary leaves, add to the butter and sugar and beat until light. 
  9. Gradually beat in the eggs, one at a time. Sift in a little flour to prevent curdling. 
  10. Sift in the flour with the milk, lemon zest and vanilla and beat well.
  11. Pour into prepared pan and level top. Bake for 50 to 60 minutes. Leave for 10 minutes, then cool on a wire rack.
  12. Spread the glaze on the top of the cake.
  13. Decorate with the rosemary leaves.

Reprinted with permission from Abi Fawcett's My Cooking Class: Cake Basics (Firefly Booksm Ltd., 2012)