Lemon and rosemary cake

Step 1 - Lemon and rosemary sand mixture

Beat the whole egg, sugar and salt for approx. 10 minutes until frothy. Add the melted butter, olive oil, lemon zest paste and rosemary extract and carefully fold in. Add the milk and mix again. Finally, mix the wheat flour with the baking powder, sieve and carefully fold into the mixture. Pour the sand mixture into the greased moulds and bake.

Baking temperature: 180 °C, baking time: approx. 35-45 minutes
 

Lemon icing

Mix the icing sugar with the lemon zest paste to make a smooth glaze.

Structure

Coat the cooled cakes with the lemon icing and decorate with lemon slices and sprigs of rosemary as desired.