Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
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
Directions
- 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.
- 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.
- For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth.
- Spread frosting between layers and over top and side of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
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