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Lemon-Rosemary Layer Cake Recipe

Lemon-Rosemary Layer Cake Recipe

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon peel and fresh rosemary. Just wait till you taste it! —Mary Fraser, Surprise, Arizona
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
  • 4. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.