Lemon loaf cake with rosemary and honey syrup

The heat was a bit less the last few days here in Croatia so I managed to make this loaf cake for Got Milk? to celebrate World Breastfeeding Week. I'm glad that my little shmoopy isn't too bothered with the heat and that my milk production is up and running to supply him with enough liquid and nutrition in the hot weather :) Yay for breastmilk!
There is still time for you to join in, you have til Saturday to post a sweet dish that uses milk (dairy or non-dairy) as an ingredient. Check out my Got Milk? post for details on the event.

Tomorrow my three boys and I, together with my mum will fly to Vienna. A already returned last Sunday by car to meet the movers on Monday and Tuesday (yes, the house I mentioned came through). From Friday onward there will be a lot of unpacking and shlepping of furniture to create a new home in Vienna. I don't know when our internet connection will be up and running so if I don't reply to emails etc. you know why. I will try to post a round-up of Got Milk? as soon as I can :)

Lemon loaf cake with rosemary and honey syrup (adapted from this recipe)

Syrup
1 1/2 cups water
3/4 cup brown sugar
1/2 cup honey
3 sprigs of fresh rosemary
juice of 1 lemon

Cake
1/2 cup brown sugar
1/4 cup white sugar
125 g butter, softened
zest of 1 lemon
2 large eggs
1 1/2 cups self raising flour
1/2 cup of milk

Preheat the oven to 170°C (350°F). Butter a loaf pan.
Mix the water, brown sugar, honey and rosemary and heat on low until the sugar is dissolved. Add the lemon juice and bring to a boil. Return to low and let it simmer for 10 minutes. Set aside to cool.

Cream the brown sugar, white sugar and butter with an electric mixer. Add the eggs, one at a time, beating well after each addition.
Add 1/3 of the flour and mix on low. Add 1/2 of the milk and mix on low. Repeat with flour, milk and end with flour.
Pour the cake batter into the prepared tin and bake for 45 minutes to one hour.
Remove the cake from the oven and spoon over the syrup and allow it to soak into the cake. Turn it out and let it cool thoroughly on a wire rack.

Serve with some unsweetened whipped cream.