Lemon-Rosemary Layer Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon peel and fresh rosemary. Just wait till you taste it! Ingredients:
1 cup plus 2 tablespoons butter, softened |
2-1/2 cups sugar |
4 eggs |
1 egg yolk |
4 cups king arthur unbleached 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 (12 ounces) sour cream |
6 tablespoons lemon juice |
3 teaspoons grated lemon peel |
3 teaspoons minced fresh rosemary |
frosting: |
2 packages (8 ounces each) cream cheese, softened |
8-1/4 cups confectioners' sugar |
3 teaspoons grated lemon peel |
2-1/4 teaspoons lemon juice |
Directions:
1. 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.
2. 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.
3. For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectionersâ sugar, lemon peel and juice; beat until smooth.
4. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
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