Lemon-Rosemary Layer Cake

READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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