Makes 10

Lemon and rosemary cakes recipe

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Takes 20 minutes to make, 15-20 minutes to bake, plus cooling and decorating

100g spreadable butter
100g golden caster sugar
2 medium eggs
100g self-raising flour
1 tsp chopped fresh rosemary leaves, plus rosemary blossom, to decorate
Grated zest of 1 lemon
1 tbsp milk
100g icing sugar
Pink, blue and yellow food colourings
50g coloured sugar eggs

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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.

Nutritional info

Per cake: 225kcals, 9.8g fat (5.6g saturated), 2.5g protein, 34.1g carbs, 26.4g sugar, 0.3g salt

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