ᄈ herbed

it seems this Winter has lasted forever

so to inject a bit of Spring 

here's a new take on an old favourite

lemon & rosemary loaf cake

you will need ....

125g butter {room temperature}

175g self raising flour

125g sugar

2 eggs

zest of  lemon

two sprigs of fresh *rosemary

*strip the leaves, crush a little and chop finely

4 tablespoons of milk

a pinch of salt

and for the syrup ....

100g sugar

about 4 tablespoons lemon juice

preheat the oven to 180c/ gas 4

line and grease a loaf tin

cream together the butter and sugar until light

add the eggs a little at a time

then the zest and rosemary

now fold in the flour & salt

adding the milk to loosen

pile into the loaf tin and bake for 45 minutes

until golden, testing for doneness with a skewer

while the cake is in the oven mix the sugar and

lemon juice for the syrup

then

as soon as the cake comes out of the oven

prick it all over with the skewer 

drizzle on the syrup and leave to cool completely

in the tin on a cooling rack

so delicious that it didn't last long enough for

me to photograph it!

 Spring can't come soon enough for us