Lemon & Rosemary Easter Loaf Cake

by - March 08, 2019

An Easter family classic - lemon loaf cake with a delicate hint of lavender and rosemary. 
A delicious afternoon treat, perfect served up after a hearty Easter lunch.

PREP TIME:hours 20 mins
COOK TIME:hour mins
TOTAL TIME:hour 20 mins

175 g butter, at room temperature
175 g caster sugar
medium eggs
200 g self-raising flour
50 g ground almonds
Zest and juice of 1 unwaxed lemon
2 tsp. finely chopped rosemary
For the topping
150 g fondant icing sugar
Few rosemary sprigs with flowers, to decorate
Few coloured sugar Easter eggs, to decorate
  1. Preheat oven to gas mark 3/160ºC (140ºC in a fan oven). Place butter and sugar in a large mixing bowl and beat with wooden spoon or electric whisk, until butter becomes a pale colour and mixture is light and fluffy.
  2. Gradually beat in eggs, then fold in flour, ground almonds, lemon zest and juice and rosemary, until evenly mixed.
  3. Spoon mixture into tin and bake for 1 hr, until pale golden, risen and firm to touch. Cool in tin for 10 mins, then turn out and allow to cool completely.
  4. To decorate, mix icing sugar with a drop or two of cold water to make a very thick pouring consistency. Drizzle over cake and decorate with rosemary flowers and eggs.