Preheat the oven to 180°C/350℉/Gas Mark4. Beat together the Low Fat Spread, sugar, flour, lemon zest, chopped rosemary and eggs until pale and creamy, using an electric whisk, then gradually mix in 100ml gin (or milk), to give a mixture that drops easily from a spoon.
Mix together the butter, sugar, flour, and lemon zest. Once this is combined, add the eggs one at a time. Now add the gin and mix until you have a smooth cake batter.
Pour the mixture into the silicone loaf tin or lined loaf tin. Bake in the oven for 1hr-1hr 15 mins. The cake should be golden brown in colour. Using a cake tester, check to make sure the cake is fully cooked and comes out clean from the centre of the cake.
Mix the lemon juice with the icing sugar. Gradually drizzle the lemon icing all over the cake. Leave the cake to cool completely in the tin. Slice and enjoy.
