Brown Sugar Lemon Rosemary Cake With Rosemary Caramel

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6 oz butter

1 ½ muscavado sugar

3 eggs

3 egg yolks

2 teaspoons fresh rosemary

2 ½ cups unbleached pastry flour

2 tsp baking powder

4 oz milk

zest of 2 lemons

2 oz fresh squeezed lemon juice (about 1 lemon)

3 six inch sprigs rosemary

¾ cup water

1 ½ cups of organic WHITE sugar

1 ¼ cups cream

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