Whilst honeymooning earlier this year, Mr Tea Room and I spent a couple of days in Lyme Regis on the beautiful Jurassic Coast. We stayed in the lovely Dorset House, a luxury B&B housed in a Grade II listed Regency villa, overlooking the Dorset coast. It was here, amongst the tasty wholesome breakfasts, that we sampled the owners lemon and rosemary breakfast cake. It was so delicious I had to try it myself.
I didn’t get the owners recipe (school boy error) but I did find this recipe on the lovely blog ‘What Should I Eat For Breakfast Today?’ and it worked a treat. Its so quick and easy, you must give it a whirl. Who says you can’t eat cake for breakfast!
You will need:
- 170g butter at room temperature
- 1/2 cup of sugar
- 2 tbsp lemon juice
- zest from 1 lemon
- 1/2 cup of natural yoghurt
- 3 eggs
- 1 & 1/2 cups of plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp (be generous) fresh rosemary, finely chopped
Preheat your oven to 170*C (350*F). In a bowl, cream together your butter and sugar. When ready add the other ingredients and combine. Grease a loaf tin with butter and pop the dough in to the tin. Bake in the oven for about 45 minutes (although it took a bit longer in my oven so times may vary). Check it after 35 minutes with a skewer in the centre of the cake to see if it comes out clean.
This is optional but I added some lemon icing by combining lemon juice and icing sugar and drizzling over the top once the cake has cooled.