Rosemary Lemon Cake With Lemon Curd Filling And Rosemary Buttercream Recipes

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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

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.

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