Dessert

Salted butter, lemon and rosemary cake

Name: Salted butter, lemon and rosemary cake
Yield: 8
Ingredients: 250g salted butter, melted, cooled; 300ml runny honey; 150g brown sugar; 3 eggs, lightly beaten; 125ml milk; 2 tsp vanilla extract; 400g self-raising flour; Finely grated zest of 2 lemons, plus 3 thinly sliced lemons; Juice of 2 lemons; tsp finely chopped rosemary, plus extra 2 tbs picked leaves and whole sprigs to serve; Double cream, to serve

2 ratings

https://healthimprovements.info/recipes/salted-butter-lemon-rosemary-cake/ak7yscc8 — Salted butter, lemon and rosemary cake

Jump to recipe

by Phoebe Wood

May 20, 2019

Simple ingredients, extraordinary flavour.

250g salted butter, melted, cooled
300ml runny honey
150g brown sugar
3 eggs, lightly beaten
1/2 cup (125ml) milk
2 tsp vanilla extract
2 2/3 cups (400g) self-raising flour
Finely grated zest of 2 lemons, plus 3 thinly sliced lemons
Juice of 2 lemons
tsp finely chopped rosemary, plus extra 2 tbs picked leaves and whole sprigs to serve
Double cream, to serve

Method

1.

Preheat the oven to 160°C. Grease the base and side of a 26cm round cake pan and line with baking paper. Place butter, 1/2 cup (125ml) honey and sugar in a bowl and stir to combine. Add egg, milk and vanilla, and stir to combine. Fold in flour, lemon zest and juice and chopped rosemary.
2.

Spread remaining 175ml honey in an even layer over base of prepared pan. Layer sliced lemon and rosemary leaves over the honey, overlapping slightly. Pour batter over the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 30 minutes, then invert onto a serving plate. Serve with extra rosemary sprigs and cream.