Lemon-Rosemary Layer Cake

Submitted by Bonnie G #2

"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"

 

• Ready In: 45mins
• Ingredients: 16
• Yields: 1 Layer Cake
• Serves: 16

ingredients

• 1 cup butter, plus 2 tablespoons softened
• 2 1⁄2 cups sugar
• 4 eggs
• 1 egg yolk
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon baking soda, plus 1/8 teaspoon
• 1 1⁄2 cups sour cream
• 6 tablespoons lemon juice
• 3 teaspoons grated lemon peel
• 3 teaspoons minced fresh rosemary

• FROSTING

• 16 ounces cream cheese, softened
• 8 1⁄4 cups confectioners' sugar
• 3 teaspoons lemon peel, grated
• 2 1⁄4 teaspoons lemon juice

directions

1. In a large bowl, cream butter and sugar until light and fluffy.
2. 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.
3. Beat in the lemon juice, peel and rosemary.
4. Transfer to three greased and floured 9-in. round baking pans.
5. Bake at 350° for 25-30 minutes or until edges begin to brown.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. FROSTING:

8. In a large bowl, beat cream cheese until fluffy.
9. Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
10. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.