Lemon Loaf with Crème Fraîche Icing and Pink Lemonade Sherbet

Ingredients

• 150g salted butter, chopped and softened
• 1 cup caster sugar
• 2 tbsp finely grated lemon zest
• 2 eggs, room temperature
• 2 cups self-raising flour
• ½ cup (125ml) crème fraîche
• 1 tbsp lemon juice
• 1 tsp rose petals
• 1½ cups (375ml) crème fraîche
• ½ cup icing sugar, sifted
• ½ tsp citric acid
• 1 tbsp icing sugar
• 1 tbsp raspberry jelly crystals
• ½ tsp bicarbonate of soda