Bizcocho de limón y romero (Rosemary and lemon sponge cake)

4 medium eggs
350g caster sugar
325g butter (out from fridge)
1 tbsp cooking cream
grated zest of 1 large lemon
350g plain flour
230ml milk
1.5 tsp fresh rosemary

For the icing
500g icing sugar
Juice of 3-4 lemons

Preheat the oven to 180˚C and grease a 9”/23cm mold. Set aside until required.

Break the eggs into a bowl, with the sugar and beat for 5 mins (until creamy). Add the butter in 4 times,  keeping the beat (medium speed) until butter is well incorporated and soft dough. Then add the lemon zest and the cooking cream, when ready add the flour, milk and a pinch of salt. Beat the dough for a few extra minutes (scrape down the sides of the bowl occasionally with a spatula) 

Finally add the finely chopped rosemary and mix.

Pour the mixture into the mold and bake for 40-50 minutes. It will be ready when the dough rise and get separated from the mold. Allow to cool before turning cake out onto a cooling rack to rest.

For the icing

Combine the lemon juice and icing sugar and spread over cooled cake. Place the cake in the fridge for nice icing.

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