Lemon cake with rosemary

Roast the almonds in a dry, hot frying pan and finely chop them.

Beat the butter with 200 grams of sugar smooth and airy.

Add the eggs one by one.

Add the lemon zest, rosemary, almonds and the flour and stir until smooth.

Place the lemon slices, without overlapping, on the bottom of the cake tin.

Divide the cake batter over it and bake the cake in the oven for 45 minutes until tender and golden brown.

Meanwhile, make a syrup: heat the rest of the sugar with the lemon juice until the sugar has melted.

Pour the cake out of the mold so that the lemon slices are at the top.

Prick holes in the cake with a skewer and pour the lemon syrup over the warm cake.

Allow to cool.