Lemon-Rosemary Layer Cake

"This was sent to me from TOH & I love both lemon & rosemary so can't go wrong with that. It states in the description: Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon peel and fresh rosemary. It may even be good to add some lemon curd to the filling"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
45mins
Ingredients:
16
Yields:
1 Layer Cake
Serves:
16
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ingredients

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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, 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.
  • 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.

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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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