This cake is a stunning showstopper combining the nostalgic zingy flavours of a lemon drizzle, with elevated herbaceous notes from rosemary and sweet tartness of berries served alongside. With a straightforward method and great flavours, it would be hard to decline a second slice.
Serves: 12, generously
Prep time: 20-25 minutes
Cook time: 45 minutes
Photography: Liam Desbois
Styling: Hattie Arnold
Season: Summer/Autumn
Ingredients
For the sponge
250g unsalted butter, softened plus extra for greasing the cake tin
250g golden caster sugar
Zest of 3-4 lemons, saving the juice for the syrup and icing
3 large eggs
1 tsp vanilla extract
250g plain flour
2 tsp baking powder
½ tsp salt
50g buttermilk
For the syrup
2 tbsp golden caster sugar
2 tbsp lemon juice
2 sprigs of rosemary
Icing
100g icing sugar
Juice of 2 lemons
To Decorate
Rose petals, or other seasonal edible flowers
Seasonal berries
Raspberry powder, dusting
Method
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Preheat your oven to 180°C (fan), and generously grease a 25cm bundt tin.
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Cream the butter and sugar until pale and fluffy, for around 5 to 6 minutes. Grate in the zest of the lemon and mix until combined. Slowly and gradually add the eggs one at a time, making sure each egg is well incorporated after each addition.
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Mix in the vanilla extract. Sift in the flour, baking powder and salt and gently fold into the mixture until combined, then fold in the buttermilk. Gently dollop the mixture into the tin and evenly smooth the top. Bake in the middle of the oven for 40 to 45 minutes, or until a skewer inserted in the centre comes out clean.
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While the cake is cooking put the sugar, lemon juice and rosemary in a pan, and heat over a low heat until the sugar has dissolved. Turn the heat up to medium and simmer for around 2 minutes until slightly thickened to a syrup consistency, leave to cool and remove the sprigs of rosemary.
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Once you take the cake out of the oven, pierce multiple times with a skewer and drizzle the syrup over the top of the cake. Leaving the cake to cool slightly, for around 20 minutes before turning out onto a wire rack, then leave to cool completely.
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Once the cake has cooled, you can decorate the cake with the icing. To make the icing place the sifted icing sugar into a mixing bowl and slowly add in the lemon juice until it is a thick coating consistency. Slowly drizzle the icing over the cake letting it slowly trickle down the sides before leaving to set for a few minutes, top with berries, rose petals and a light dusting of raspberry powder.
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