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Lemon-Rosemary Layer Cake

Lemon-Rosemary Layer Cake
Tall and impressive, this unique dessert is a treat for the sense with flecks of lemon peel and fresh rosemary. Just wait till you taste it!
16 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup plus 2 tablespoons butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 1 egg yolk
  • 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 (12 ounces) sour cream
  • 6 tablespoons lemon juice
  • 3 teaspoons grated lemon peel
  • 3 teaspoons minced fresh rosemary
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 8-1/4 cups confectioners' sugar
  • 3 teaspoons grated lemon peel
  • 2-1/4 teaspoons lemon juice

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs and yolk, one at a time, beating well after each addition.
  • Combine the flour, baking powder, salt and baking soda; add to the
  • creamed mixture alternately with sour cream, beating well after each
  • addition. Beat in the lemon juice, peel and rosemary.
  • Transfer to three greased and floured 9-in. round baking pans. Bake
© Taste of Home 2013

2 of 2

Lemon-Rosemary Layer Cake (continued)

Directions (continued)

  • at 350° for 25-30 minutes or until edges begin to brown. 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 peel and juice; beat until smooth.
  • Spread frosting between layers and over top and sides of cake.
  • Refrigerate leftovers.
  • Yield: 16 servings.
Nutrition Facts: 1 slice equals 756 calories, 28 g fat (17 g saturated fat), 146 mg cholesterol, 527 mg sodium, 119 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013