Recipe: Lemon drizzle with rosemary and olive oil

Lemon drizzle with rosemary and olive oil

Bring a touch of the Mediterranean sun into your kitchen with this olive oil, rosemary and lemon cake. Although more of an autumn/winter herb, I love the subtle note of rosemary, which gives a piney, tea-like aroma to the zingy lemon. A glass of iced black tea with a squeeze of lemon is a great accompaniment to this bake.
Method:
*Preheat oven to 165*c and grease a 10″ loaf tin
For the cake:
  • Using an electric mixed, beat the 4 eggs
  • Gradually pour in the sugar and whisk until pale and foamy
  • While the mixer is still going, pour the olive oil in slowly
  • Mix together all the dry ingredients and then sift into the mixture
  • Fold in with a spatula
  • Pour the mixture into the loaf tin and bake in the over for 45 minutes until golden and cooked through (insert a skewer into the centre of the cake to determine wether or not it is cooked through – it should come out clean)
  • Remove the cake from the tin and cool on a wire rack
For the glaze:
  • For the icing, gradually add the lemon juice to the icing sugar and mix well until you have a runny glaze (you may not need all of the lemon juice)
  • Pour over the cake and leave to set
  • Cut into slices to serve