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!
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
Directions
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.
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.
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. If
desired, decorate with candied lemon and rosemary. Refrigerate
leftovers.
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.
Comments
Post a Comment