“This was sent to me from TOH & I love both lemon & rosemary so can't go wrong with that. It states in the description: Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon peel and fresh rosemary. It may even be good to add some lemon curd to the filling”
READY IN:
45mins
SERVES:
16
YIELD:
1 Layer Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. 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.
  3. Beat in the lemon juice, peel and rosemary.
  4. Transfer to three greased and floured 9-in. round baking pans.
  5. Bake at 350° for 25-30 minutes or until edges begin to brown.
  6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  7. FROSTING:
  8. In a large bowl, beat cream cheese until fluffy.
  9. Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
  10. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

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