Lemon-Rosemary Layer Cake

Name: Lemon-Rosemary Layer Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings.
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

TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: 16 servings.

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

1. 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. 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. For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth.
4. Spread frosting between layers and over top and sides of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.

Nutrition Facts

1 piece: 756 calories, 28g fat (17g saturated fat), 146mg cholesterol, 527mg sodium, 119g carbohydrate (90g sugars, 1g fiber), 8g protein.