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Lemon-Rosemary Layer Cake

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

Ingredients

  • 1 cup plus 2 tablespoons butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 1 large 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 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

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, zest and rosemary.
  • Transfer to three greased and floured 9-in. round baking pans. Bake at 350° 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 sides of cake. Refrigerate leftovers.
Nutrition Facts
1 slice: 756 calories, 28g fat (17g saturated fat), 146mg cholesterol, 527mg sodium, 119g carbohydrate (90g sugars, 1g fiber), 8g protein.

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