Lemon-Rosemary Layer Cake

Name: Lemon-Rosemary Layer Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings
Ingredients: 1 cup plus 2 tablespoons butter, softened; 2-1/2 cups sugar; 4 large eggs, room temperature; 1 large egg yolk, room temperature; 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; Optional: Candied lemon and rosemary sprigs

TEST KITCHEN APPROVED

25 Reviews

Total Time:Prep: 20 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Mary Fraser, Surprise, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Test Kitchen tips

For the perfectly frosted cake, start with a 'crumb coat', which is a fancy term for the first layer of frosting. This thin layer of frosting helps seal the cake layers and trap any cake crumbs. Refrigerate until chilled, before completing your second coat of frosting.

For a smoother frosting, substitute half the cream cheese for butter.

TEST KITCHEN APPROVED

Lemon-Rosemary Layer Cake

Contest Winner

25 Reviews Add your review

Yield:16 servings

Prep:20 min

Cook:25 min

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Ingredients

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 large egg yolk, room temperature
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
Optional: Candied lemon and rosemary sprigs

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Directions

1
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, and yolk, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Beat in lemon juice, zest and rosemary.

2
Transfer batter to 3 greased and floured 9-in. round baking pans. Bake 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 side of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.