- 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
- 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
- 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 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon-Rosemary Layer Cake
"I just love this cake! I've made it twice now. A little time-consuming with grating all the lemons, but totally worth it. It is a very dense cake, but that is what contributes to how delicious it is. The second time I made it, my oven was having issues and totally burned the cake and it still tasted delicious-- wasn't even dry much to my surprise!"
"Made this for a friends birthday & it was wonderful."
"Because the frosting recipe was not enough for the cake (even in the picture) I gave the recipe 4-stars. Otherwise, I would have rated this recipe at 6 stars!I made this cake for my mom's 70th birthday in March. It was elegant and the flavors were fabulous! I ALWAYS use Softasilk flour for my cakes and NEVER all purpose. The crumb turns out more delicate with Softasilk and the cake lighter. I poured and baked only two layers, and sliced each into two layers so that I had a four layer cake instead of three. Unfortunately, I followed one person's advice below (to add lemon curd between the layers) and would NOT recommend this at all...my layers slid in the fridge and I had to do some last-minute cake rescue to fix it (which was very nerve-wracking)! I also needed more frosting--probably because I made an extra layer--and combined the given frosting recipe with a classic butter cream recipe. This made the original frosting turn out lighter and fluffier than what was originally given. I liked the presentation of this cake with the fluffier frosting."
"I wanted to make this cake for a family dinner, but decided to try it out first. This was the heaviest, most dense cake I have ever made. I took half to the office to let co-workers rate. Most thought it was just "ok". I stored the rest in the fridge overnight and by the next day is so heavy and even hard to cut through, that I threw the rest out. The simple icing hardened as well and had no creaminess to it all. And even after doubling the rosemary, you could hardly detect the taste. I won't make this again."
"I made this cake for a baby shower at work, and it was a hit. Reviews said it was easy to make, but I found it to be a bit labor intensive, but not difficult. I would definitely add more rosemary AND more lemon next time. I felt that most of the flavor came from the frosting alone -- and I added A LOT more lemon to the frosting than was in the recipe. The cake has a very heavy texture--and the cake as a whole is very heavy! It weighed over four pounds once frosted! Nevertheless, it was delicious and I will definitely make this recipe again -- and again -- and again!"