Name: Lemon-Rosemary Layer Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup plus 2 tablespoons butter, softened -; 2-1/2 cups sugar -; 4 large eggs, room temperature -; 1 large egg yolk, room temperature -; 4 cups all-purpose flour -; 3 teaspoons baking powder -; 1-1/2 teaspoons salt -; 1/4 teaspoon plus 1/8 teaspoon baking soda -; 1-1/2 cups sour cream -; 6 tablespoons lemon juice -; 3 teaspoons grated lemon zest -; 3 teaspoons minced fresh rosemary -; Frosting: -; 2 packages (8 ounces each) cream cheese, softened -; 8-1/4 cups confectioners' sugar -; 3 teaspoons grated lemon zest -; 2-1/4 teaspoons lemon juice -; Optional: Candied lemon and rosemary sprigs -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Rosemary Layer Cake

1. 1 cup plus 2 tablespoons butter, softened -

2. 2-1/2 cups sugar -

3. 4 large eggs, room temperature -

4. 1 large egg yolk, room temperature -

5. 4 cups all-purpose flour -

6. 3 teaspoons baking powder -

7. 1-1/2 teaspoons salt -

8. 1/4 teaspoon plus 1/8 teaspoon baking soda -

9. 1-1/2 cups sour cream -

10. 6 tablespoons lemon juice -

11. 3 teaspoons grated lemon zest -

12. 3 teaspoons minced fresh rosemary -

13. Frosting: -

14. 2 packages (8 ounces each) cream cheese, softened -

15. 8-1/4 cups confectioners' sugar -

16. 3 teaspoons grated lemon zest -

17. 2-1/4 teaspoons lemon juice -

18. Optional: Candied lemon and rosemary sprigs -

How to cook deliciously - Lemon-Rosemary Layer Cake

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, and yolk, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Beat in lemon juice, zest and rosemary.

2. Stage

Transfer batter to 3 greased and floured 9-in. round baking pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth.

4. Stage

Spread frosting between layers and over top and side of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.