LEMON-ROSEMARY LAYER CAKE

Lemon-Rosemary Layer Cake image

Provided by Bonnie G 2

Categories Dessert

Time 45m

Yield 1 Layer Cake, 16 serving(s)

Number Of Ingredients 16

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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.