- 4 medium, free-range eggs
- 350g caster sugar
- 325g butter, softened
- 1 tbsp sour cream
- 1.5 tbsp Limoncello liquer
- Grated zest of 1 large lemon
- 350g plain flour, sifted
- Pinch sea salt
- 230ml milk
- 1.5 tsp fresh rosemary, finely chopped
- Melted butter to grease cake tin
For the icing:
- 500g icing sugar
- Juice of 3-4 lemons
- Preheat the oven to 180˚C (350˚F) and grease the inside grooves of a 9”/23cm bundt cake tin. Set aside until required.
- Place the eggs into the bowl of a stand mixer along with the sugar and beat for 5 mins until light and creamy. Add the butter in 4 or 5 batches continuing to beat the mixture on medium speed until butter is well incorporated and batter smooth, then add in the Limoncello, lemon zest and sour cream before adding the flour, milk and a pinch of sea salt. Continue to beat the cake mixture for a few extra minutes – scraping down the sides of the bowl occasionally with a spatula, then finally add in the finely chopped rosemary and combine well.
- Pour batter into pre-prepared cake tin and bake for approx. 40-50 mins or until a skewer comes out of the cake clean and dry. Allow to cool before turning cake out onto a cooling rack to rest.
- To make the icing: combine the lemon juice and icing sugar and drizzle over cooled cake. (I find the best results with the icing is to ice the cake in 2-3 batches placing the cake in the fridge in-between each frosting)