Bake these easy lemon and rosemary cakes at Easter and you're sure to dazzle and delight everyone who tries them.
Makes 10
Takes 20 minutes to make, 15-20 minutes to bake, plus cooling and decorating
Per serving:
225kcals
9.8g fat (5.6g saturated)
2.5g protein
34.1g carbs
26.4g sugar
0.3g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Line a bun tin with 10 paper cake cases.
2. Put the butter, sugar, eggs, flour, chopped rosemary, zest and milk in a large bowl and beat with a wooden spoon or electric whisk until smooth. Divide between the paper cake cases, until about three-quarters full.
3. Bake in the oven for 15-20 minutes, until risen, golden and just firm to the touch. Allow to cool.
4. Mix the icing sugar with about 1 tablespoon cold water until smooth. Divide the icing between 3 bowls and add a drop of food colouring to each. Drizzle a teaspoonful of the coloured icings onto the cakes – one colour per cake. Put a sprig of rosemary blossom and a sugar egg onto each. Keep in a cake tin for up to 3 days.
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