MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Rosemary Layer Cake
Categories: Cakes, Desserts, Herbs, Citrus, Dairy
Yield: 16 servings

1 c + 2 tb butter; softened
2 1/2 c Sugar
4 lg Eggs; room temp
1 lg Egg yolk; room temp
4 c A-P flour
3 ts Baking powder
1 1/2 ts Salt
1/4 ts + 1/8 ts baking soda
1 1/2 c Sour cream
6 tb Lemon juice
3 ts Grated lemon zest
3 ts Minced fresh rosemary

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16 oz Cream cheese; softened
8 1/4 c Confectioners' sugar
3 ts Grated lemon zest
2 1/4 ts Lemon juice
Optional: Candied lemon and
- rosemary sprigs

Set the oven @ 350ºF/175ºC.

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.

Mary Fraser, Surprise, Arizona

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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