4 medium, free-range eggs
350g caster sugar
325g butter, softened
1 tbsp sour cream
1 1/2 tbsp Limoncello liquer
Grated zest of 1 large lemon
350g plain flour, sifted
Pinch sea salt
1 1/2 tsp fresh rosemary, finely chopped
Melted butter to grease cake tin
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