Lemon, Rosemary, and Almond Cake

3/4 cup sugar
Finely grated zest of 1 lemon
Leaves stripped from 1-2 sprigs rosemary
3/4 cup butter, softened
2 eggs
1/2 cup sour cream
1 1/2 cups self-rising flour
1/2 cup ground almonds
1 1/2 teaspoons baking powder

For the syrup:
Juice of 1 lemon
1/4 cup water
1 ounce sugar
1 sprig rosemary

Heat oven to 325° F.

Line 8 1/2 x 4 1/2-inch loaf pan with a strip on nonstick parchment paper to cover the base and narrow sides.

Place sugar, lemon zest, and rosemary leaves in a food processor and whizz until finely ground.

Beat together the flavored sugar and butter until creamy.  Beat in eggs and sour cream until mixture is well-combined.  Stir in flour, ground almonds, and baking powder.

Spoon the cake mixture into the prepared loaf pan and gently level the top.  Bake for 40-45 minutes, until risen and firm to a light tough and a toothpick inserted into the center comes out clean.

Five minutes before the cake is done, make the sugar syrup by gently heating all the ingredients together.  Stir a little until the sugar has dissolved, then turn the heat up and boil for 5 minutes.  Leave the rosemary in the syrup to infuse.

As soon as the cake comes out of the oven, prick the top all over.  Remove the rosemary sprig from the syrup and pour the syrup over the cake.  Set aside to cool, then remove the cake from the pan and strip off the paper.

Serves 4.

Adapted from recipes in Veggie Chic by Rose Elliot and Crazy Water Pickled Lemons by Diana Henry