Ingredients 

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For the Cake​

• 125g softened butter

• 3/4 cup caster sugar

• 2 eggs, at room temperature

• 2 cup self-raising flour

• 1/4 cup lemon juice

• 2 tsp Quince Lemon and Rosemary Paste (heated until liquid)

• 1/4 cup milk

• strips of lemon zest, to decorate

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For the Icing

• 2 tbsp lemon juice

• 1 tsp Quince Lemon and Rosemary Paste (heated until liquid)

• 1 cup icing sugar

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Method:

• Preheat oven to 180ºC fan-forced. Grease and line a deep 20cm round cake pan with baking paper. Beat butter and sugar in a bowl until pale and creamy. Add eggs, one by one, beating well after each addition. Sift flour over butter mixture. Add juice, paste and milk, then stir to combine.

• Spoon mixture into prepared pan. Bake for 45 minutes or until a skewer inserted at center comes out clean. Stand cake in pan for 5 minutes, then turnout onto a wire rack to cool completely.

• Meanwhile, to make lemon icing. Sift icing sugar into a large bowl. Gradually add juice and paste, stirring until smooth.

• Spread lemon icing over cooled cake, allowing it to drip down sides. Serve sprinkled with zest and enjoy!