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1
Preheat oven to 350u00b0. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.
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2
Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.
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3
Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.
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4
Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.
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5
Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.
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6
Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.
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7
Bake at 350u00b0 for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
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8
Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.
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9
*Greek yogurt may be substituted.
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10
A 9-inch round cake pan may be substituted for springform pan. Line bottom and sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; grease foil well. Proceed with recipe as directed through Step 7. Let cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as handles. Carefully remove foil. Cool and dust with powdered sugar as directed.
