Lemon & Rosemary Cake, Lemon Drizzle Icing

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4 medium, free-range eggs

350 g caster sugar

325 g butter, softened

1 tbsp sour cream

1.5 tbsp Limoncello liquer

Grated zest of 1 large lemon

350 g plain flour, sifted

Pinch sea salt

230 ml milk

1.5 tsp fresh rosemary, finely chopped

Melted butter to grease cake tin

500 g icing sugar

Juice of 3-4 lemons

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