I think this is a great way of jazzing up an old favourite. The rosemary is quite subtle and you can leave it out if you want, but it makes the cake a bit more unusual and special.


175g butter

¾ cup sugar

Zest of 1 large lemon

Juice of half a lemon

3 eggs

1 ½ cups plain flour

1 tspn baking powder


Juice of 1 large lemon

4 tbspns granulated sugar

2 tbspns water

10cm sprig of rosemary


Cream the butter and sugar together until light and fluffy. Then stir in the lemon rind.

In a separate bowl, beat the eggs until thick.

Sift the flour and baking powder together and add to the butter mixture alternately with the eggs, mixing as you go. Bake in a loaf tin at 180C for 40 mins or until a skewer comes out clean.


While the cake is baking, dissolve the lemon juice, sugar and water with the rosemary on a medium heat on the stove.

Keep stirring and allow it to come to a rolling boil for about 5-10 minutes until you get a syrup. When the cake is out of the oven, use a knife to stab quite a lot of holes in the surface of the cake (yes really) so that the drizzle goes in nicely and doesn’t just flow over the edges.

Slowly pour the drizzle onto the cake, trying to get it to go into the holes you have made.

Decorate with a few sprigs of rosemary and enjoy!