Lemon-Rosemary Layer Cake

Name: Lemon-Rosemary Layer Cake
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

17 ingredients

10 steps

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.