Citrus Rosemary Afternoon Tea Cake

There is something truly lovely about a fluffy, yet moist, lemon cake. I have fond childhood memories of running inside after playing outdoors for hours to enjoy a huge slice of moist lemon cake.

Rosemary is a beautiful herb that sets off citrus flavours well, adding an extra dimension to dishes. It was a huge treat to use the homegrown grapefruit, lemon and rosemary from my garden. I created this cake recipe with my childhood in mind, it is my hope that you find joy and whimsy while eating it, also.

Cake

½ c butter

1 c brown sugar

Zest of one lemon

1 tbsp lemon juice

1 tbsp grapefruit juice

1 c vanilla yoghurt

3 eggs

1 ½ c s/r flour

1-2 tbsp rosemary

Filling (optional)

Grapefruit curd

Topping

½ c sugar

Juice of 1 lemon

Pre-heat oven to 180 degrees Celsius. Cream butter and Sugar. Add zest and juice of citrus while blending, add wet ingredients and stir until smooth. Sift flour and mix until batter forms. Finally stir in rosemary, put batter in greased baking tin and bake 20-40 minutes (until baked through).

Remove from tin once cool and [optional] slice in half vertically, filling with grapefruit curd. Mix lemon and sugar to create a topping syrup and pour over cake. Garnish with rosemary and enjoy.