Best Lemon Rosemary Layer Cake Recipes

LEMON-ROSEMARY LAYER CAKE

Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

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
FROSTING:
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

Steps:

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

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

LEMON-ROSEMARY LAYER CAKE

Lemon-Rosemary Layer Cake image

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

Provided by Bonnie G 2

Categories Dessert

Time 45m

Yield 1 Layer Cake, 16 serving(s)

Number Of Ingredients 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
16 ounces cream cheese, softened
8 1/4 cups confectioners' sugar
3 teaspoons lemon peel, grated
2 1/4 teaspoons lemon juice

Steps:

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.