Lemon-Rosemary Layer Cake Recipe

Name: Lemon-Rosemary Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons butter, softened; 2-1/2 cups sugar; 4 large eggs; 1 large egg yolk; 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; 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

Servings: persons

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
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
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

1
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, zest and rosemary.
2
Transfer to three greased and floured 9-in. round baking pans. Bake at 350u00b0 until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth.
4
Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

2412

kcal

Calories

Fat

359

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup plus 2 tablespoons butter, softened, 2-1/2 cups sugar, 4 large eggs, 1 large egg yolk, and more.

Yes, Lemon-Rosemary Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Rosemary Layer Cake

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