Step 1

Pre-heat the oven to 180C/160C Fan/Gas Grease a 20cm round, deep cake tin and line the base with baking paper.

Step 2

For the drizzle, put the lemon juice, 100g of the sugar and the rosemary sprig in a small bowl. Leave it in a warm place so the flavours can infuse, stirring occasionally. The sugar should be dissolved by the time the cake is ready.

Step 3

Meanwhile, put the rosemary leaves in a food processor with both flours. Whizz until the rosemary is cut into really tiny pieces.

Step 4

Beat the butter and remaining 175g sugar together until light and creamy. Beat in the eggs, one at a time, beating well after each addition - add a spoonful of the rosemary flour with the last egg.

Step 5

Fold in the rest of the flour and the lemon zest. Transfer to the cake tin and level the top. Bake for 45 minutes, or until the top springs back when lightly pressed and a skewer inserted in the middle comes out clean.

Step 6

Remove the cake from the oven. Leave for 10 minutes, then pierce all over with a skewer - this will allow the drizzle to soak into the sponge. Remove the sprigs of rosemary from the drizzle, then spoon over the cake. Leave to cool in the tin.