Ingredients
For the cake:
- •175 grams (6 ounces) salted butter
- •175 grams (6 ounces or scant 3/4 cup) granulated sugar
- •175 grams (6 ounces or 1 2/3 cups) sifted cake flour
- •5 grams (1 teaspoon) baking powder
- •3 medium eggs
- •20 ml to 30 ml (1-2 tablespoons) lemon juice
- •Grated zest of 1 lemon
- •Leaves of 4 sprigs fresh rosemary, finely chopped
- •Vegetable oil, for greasing baking bowl
For the infusion:
- •100 grams (scant 1/2 cup) granulated sugar
- •20 ml to 30 ml (1-2 tablespoons) lemon juice
- •Whole rosemary sprig
For the icing:
- •About 65 grams (2/3 cup) confectioners sugar
- •Lemon juice, as needed
- •Whole rosemary sprig, for garnish
Preparation
For the cake: In a mixing bowl, cream butter and sugar together. Add flour and beat lightly until creamy. Add eggs and beat until blended; be careful not to overbeat, as cake will lose its fluffiness. Add lemon juice, grated lemon zest, and finely chopped rosemary. Stir together once more to mix.
Preheat oven to 180°C (350°F). Grease an oven-proof bowl (about 28 cm/11 inches in diameter) and pour contents in. Lightly tap bowl on counter until mixture is level. Bake cake uncovered for 35 minutes until golden brown. Meanwhile, prepare the infusion.
For the infusion: In a medium saucepan, combine 250 ml (1 cup) water, sugar, lemon juice and whole rosemary in a pot on the stove. About 5 minutes before the cake is due to come out, start boiling the items together to infuse.
As soon as the cake is removed from the oven, prick with a knife over the top of the cake, about 10 holes. Immediately pour the boiling mixture evenly over the cake and allow it to be absorbed. Allow cake to cool completely before icing.
For the icing: Mix together confectioners sugar with enough lemon juice for a runny consistency. Pour the icing over top of cake and smooth with a knife or spatula. Decorate with a rosemary sprig.