Lemon-Rosemary Layer Cake
Prep: 20 min.
Bake: 25 min. + cooling
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
Directions:
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.
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.
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 the top and sides of the cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
Nutrtional Facts:
1 piece: 756 calories, 28g fat (17g saturated fat), 146mg cholesterol, 527mg sodium, 119g carbohydrate (90g sugars, 1g fiber), 8g protein.
Recipe courtesy of Taste of Home.com
