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Lemon Rosemary Syrup Cake
- 250g butter, softened
- 1 tablespoon finely grated lemon rind
- 1½ cups (330g) caster sugar
- 3 eggs
- 1¾ cups (260g) self-raising flour
- 300ml sour cream
- ½ cup (125ml) lemon juice
- ½ cup water
- 1 cup (220g) caster sugar
- 1 sprig rosemary
- 10cm piece lemon rind
Preheat oven to 180°C or 160°C fan-forced. Grease and line and 14cm x 22cm loaf pan.
Beat butter and rind in medium bowl with electric mixer until pale and fluffy. Add sugar; beat again until pale. Add the eggs, one at a time, beating well between each addition. Gently beat in sifted flour and sour cream until just combined. Spread into prepared tin.
Bake in preheated oven 45 minutes or until cooked when tested with a skewer.
Stand 5 minutes before turning out on a wire rack over a baking tray to cool.
Meanwhile, combine juice, water, sugar, rosemary and rind in small saucepan over medium heat. Stir until sugar dissolves; brush down edge of saucepan with a pastry brush dipped in water to prevent crystallisation. Bring to a boil; simmer, uncovered 5 minutes or until slightly thickened.
Using a skewer, poke small holes all over top of cake. Pour hot syrup over room temperature cake, ensuring syrup runs all over top and sides of cake. Stand 20 minutes to allow syrup to absorb. Serve with double cream.